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- Preheat oven to 350°F. In a small bowl stir together
butter, chopped thyme, and ½ tsp. each of the salt
and pepper. Twist wing tips under back. Rub butter
mixture evenly over chicken. Place chicken, breast side
up, in a 6-qt. Dutch oven. Add lemons, garlic, and, if
desired, thyme sprigs. Cover with lid; bake 45 minutes.
- Meanwhile, combine potatoes and onion in a large
bowl. Drizzle with olive oil and sprinkle with the
remaining ½ tsp. each salt and pepper. Toss to combine.
- Increase oven temperature to 425°F. Place potato
mixture around chicken in Dutch oven. Bake,
uncovered, about 45 minutes more or until chicken is
done (at least 170°F in thigh); drumsticks should move
easily in their sockets and potatoes should be tender.
Let stand 10 to 20 minutes before carving.
2 Tbsp. butter, softened
2 tsp. chopped fresh thyme
or ½ tsp. dried thyme, crushed
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 4- to 5-lb. whole broiler-fryer chicken
2 lemons, halved
2 fresh garlic bulbs, halved crosswise
and loose papery covering removed
2 fresh thyme sprigs (optional)
1½ lb. fi ngerling and/or new potatoes, halved
1 medium onion, peeled and cut into 1-inch
chunks, or 1 cup pearl onions, peeled
2 Tbsp. olive oil
