Roast Chicken with Meyer Lemons and Potatoes

• servings: 4

Ingredients

1 whole chicken (about 4 pounds), left at room temperature for 30 minutes, giblets reserved for another use

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

4 Meyer lemons, halved

2 pounds baby potatoes, halved or quartered if large

2 tablespoons fresh thyme leaves, plus sprigs for garnish

Directions

Preheat oven to 450 degrees. Arrange chicken on a rimmed baking sheet. Rub with 1 tablespoon oil and season with salt and pepper. Tie legs with twine and transfer to middle rack. Roast, turning once, until golden brown and a thermometer inserted in thigh reads 165 degrees, about 50 minutes. Remove and let stand 15 minutes before serving. Pour pan juices into a small container and skim fat.

While chicken roasts, toss lemons and potatoes with remaining oil and thyme in a medium bowl and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and transfer to lower rack. Roast, flipping occasionally, until tender and golden brown, about 40 minutes. Serve with chicken and pan juices.