Lemon & Thyme Roasted Chicken and Potatoes

1. Preheat oven to 375ºF.
2. In a medium bowl, toss the quartered potatoes, lemon wedges, 2 tablespoons of olive oil, fresh thyme leaves, about ½ teaspoon of salt and ¼ teaspoon of pepper.
3. Place the potatoes in a roasting pan, pushing the potatoes out to the sides.
4. Cut the back out of the chicken (optional).
5. Run your hand under the skin of the chicken gently separating the skin from the chicken. Now under the skin, put first the sprigs of thyme, then place the round slices of lemon on top of the thyme.
6. Season the top and underside of the chicken liberally with salt and pepper (if you left the chicken whole then season the cavity of the chicken as well). Coat the skin in olive oil and massage it all over the skin.
7. Lay the chicken flat, tucking the wing tips under, place in the center of the roasting pan that the potatoes are in.
8. Put the chicken on the lower rack in the oven.
9. Baste the chicken and potatoes with the juices from the bottom of the pan, every 30 minutes. Turn the pan halfway through cooking so the chicken will cook evenly.
10. Jiggle the leg to see if the thigh moves freely and the juices run clear. If you have an instant read thermometer, put it in the thickest part of the breast, between the thigh and the breast, without touching bone; when it reads 165ºF the chicken is ready to come out. The chicken will take 1 hour and 10 minutes to 1 hour and 35 minutes (whole chicken will be 1 hour 30 minutes to 2 hours). When it’s done, pull the chicken out of the oven, cover it with foil and let it rest for 10 to15 minutes; the chicken will continue to cook (carry-over cooking) and will reach 175ºF.
11. Remove the potatoes and lemon wedges to a platter, placing them on the perimeter.
12. Carve the chicken and place it in the center of the platter.
13. Skim the fat off the top of the juices, and pour the juices over the chicken.