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1
Preheat the oven to 450.
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2
Brush a large heavy rimmed baking sheet with some of the pure olive oil and arrange the potatoes on it in a single layer.
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3
Season the potatoes with salt and pepper, drizzle with the remaining pure olive oil and dot evenly with the butter.
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4
Bake in the middle of the oven for about 30 minutes, or until tender.
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5
Remove the baking sheet from the oven and turn the potatoes.
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6
Season them with salt and pepper and sprinkle with the garlic and thyme.
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7
Preheat the broiler.
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8
Broil the potatoes about 8 inches from the heat for about 10 minutes, or until browned; do not let the garlic burn.
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9
using a spatula, transfer the potatoes to a rack.
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10
Carefully position 1 rack in the upper third of the oven and another in the bottom third.
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11
Reduce the oven temperature to 400.
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12
Heat 1 tablespoon of the extra-virgin olive oil in each of 2 large skillets.
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13
Season the chicken breasts with salt and pepper.
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14
Add the chicken to the skillets, skin side down, and cook over moderately high heat until the skin is golden, about 5 minutes.
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15
Turn and cook for 1 minute.
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16
Transfer the chicken, skin side up, to a baking sheet.
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17
Arrange the potatoes on a baking sheet and set it on the lower rack in the oven.
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18
Set the chicken on the upper rack.
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19
Roast for 15 minutes, or until the chicken is cooked through and the potatoes are nicely crisped.
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20
Arrange the roasted chicken and potatoes on warmed plates and serve.
