Thomas Keller's Roast Chicken with Roasted Potatoes

 

Ingredients:

• 1 (2½ - 3 lb) chicken
• 1 lb fingerling or marble potatoes
• olive oil
• fresh thyme
• 2 cloves garlic
• whole grain mustard

Steps:

1. Preheat oven to 450˚F
2. Bring the chicken to room temperature before roasting and dry THOROUGHLY with paper towels, inside and out
3. Season the cavity of the chicken with salt and pepper, and stuff it with the garlic and thyme sprigs
4. Truss the chicken
5. Season liberally with 1 T of salt, and black pepper
6. Roast in the oven for 50-60 minutes
7. Let the chicken rest for 15 minutes before serving
8. Serve sprinkled with thyme and with mustard on the side

While the chicken is resting:

1. Increase the oven temperature to 500˚F
2. Toss the potatoes with chicken drippings from the roasting pan, olive oil, salt, pepper and thyme
3. Roast 20 - 30 minutes (depending on size of potatoes)