This recipe calls for roasting two chickens in the same pan: Serve one bird and half the potatoes as a meal for four, and save the rest for the recipes on the following page. If cooking only one chicken, simply reduce the ingredients by half.

　　

Ingredients

serves 8

　　3 pounds new red potatoes, halved

　　3 tablespoons olive oil

　　Coarse salt and freshly ground pepper

　　1/4 cup fresh thyme leaves (or 1 tablespoon dried)

　　2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry

　　

Step 1

Preheat oven to 450°F. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

　　

Step 2

Combine thyme, 2 teaspoons salt, and 1/4 teaspoon pepper; toss to blend. Remove giblets and livers from chicken cavities. Working from neck end of chickens, gently separate skin from flesh with your fingertips, including thigh and leg areas. Rub thyme mixture under skin of each chicken, dividing evenly; season cavities generously with additional salt and pepper. Tuck wings under breasts. Using kitchen twine, tie legs together securely on top of chickens. (This helps the chickens cook evenly and preserves their shape.)

　　

Step 3

Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, dividing evenly, and season each with salt and pepper.

　　

Step 4

Roast, tossing potatoes occasionally and basting chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165°F, about 1 hour.

　　

Step 5

Let chickens rest in a warm spot 10 minutes before carving and serving with the potatoes.

　　

Storing Leftovers

Step 6

If saving extra chicken and potatoes for later, let them cool completely, then refrigerate, covered tightly, up to 3 days.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.