Lemon-Thyme Roasted Chicken and Smashed Potatoes

A refined, one-pan roasted chicken dinner featuring crispy skin and succulent meat, served alongside potatoes that have been smashed and roasted in the rendered chicken fat for maximum flavor and crunch. Finished with a bright lemon and Dijon pan sauce.

Prep: 20 min · Cook: 75 min · Yield: 4 · Method: Oven

Ingredients

• 4 lb whole chicken
• 1.5 lb yukon gold potatoes peeled and
• 3 tbsp olive oil
• 4 sprigs thyme
• 1 piece lemon
• 6 cloves garlic
• 1 tbsp Dijon mustard
• 1.5 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Preheat your oven to 425°F. Place the potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until tender when pierced with a fork, about 15 minutes. (about 15 min) — 425°F
2. Pat the chicken dry with paper towels. Loosen the skin over the breasts and thighs, then rub a mixture of 1 tablespoon of olive oil, 1 teaspoon of salt, and half the pepper under the skin and all over the exterior. — 425°F
3. Stuff the cavity with 2 sprigs of thyme, 3 smashed garlic cloves, and 3 lemon slices. Place the chicken in a large roasting pan and roast for 30 minutes. (about 30 min) — 425°F
4. Drain the potatoes and place them on a parchment-lined baking sheet. Using a heavy glass or potato masher, gently smash each potato to crack the skin. Drizzle with the remaining olive oil, sprinkle with remaining salt and pepper, and add the remaining thyme and garlic cloves to the tray. — 425°F
5. Place the tray of potatoes in the oven alongside the chicken. Roast both until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh and the potatoes are golden and crisp, about 30 to 45 minutes. (about 45 min) — 425°F
6. Remove the chicken to a cutting board and let it rest for 15 minutes. Whisk the Dijon mustard and a squeeze of juice from the remaining lemon half into the pan drippings to create a quick sauce, then serve the chicken with the smashed potatoes. (about 15 min)