1 whole chicken
2 tbsp thyme
2 tbsp rosemary
1/4 cup olive oil (2 tbsp for the paste, 2 tbsp for the chicken/potato dressing)
1 cup small red potatoes
Salt & pepper to taste
Pre-heat oven to 425° F. Make the paste by blending the rosemary, thyme and olive oil.
Cut the chicken in half with a scissor, and spread the paste evenly under the chicken’s skin. Then pat the chicken bone dry, and dress the chicken with a drizzle more olive oil and salt and pepper.
Dress the potatoes with olive oil, salt and pepper, and add them into the pan with the chicken. Cook for 40 minutes, and enjoy!