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1.
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Preheat oven to 375 degrees F. 2.
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In a medium bowl, toss the quartered potatoes, lemon wedges, 2 tablespoons of olive oil, fresh thyme leaves, about 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
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3.
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Place the potatoes in a roasting pan, pushing the potatoes out to the sides.
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4.
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Cut the back out of the chicken (optional).
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5.
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Run your hand under the skin of the chicken gently separating the skin from the chicken.
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Now under the skin, put first the sprigs of thyme, then place the round slices of lemon on top of the thyme.
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6.
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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).
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Coat the skin in olive oil and massage it all over the skin.
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7.
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Lay the chicken flat, tucking the wing tips under, place in the center of the roasting pan that the potatoes are in.
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8.
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Put the chicken on the lower rack in the oven.
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9.
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Baste the chicken and potatoes with the juices from the bottom of the pan, every 30 minutes.
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Turn the pan halfway through cooking so the chicken will cook evenly.
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10.
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Jiggle the leg to see if the thigh moves freely and the juices run clear.
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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 165 degrees F the chicken is ready to come out.
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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).
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When its 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 175 degrees F. 11.
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Remove the potatoes and lemon wedges to a platter, placing them on the perimeter.
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12.
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Carve the chicken and place it in the center of the platter.
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13.
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Skim the fat off the top of the juices, and pour the juices over the chicken.
