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1
Preheat oven to 450F.
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2
On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
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3
Combine thyme, 2 teaspoons salt, and 1/4 teaspoon pepper; toss to blend.
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4
Remove giblets and livers from chicken cavities.
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5
Working from neck end of chickens, gently separate skin from flesh with your fingertips, including thigh and leg areas.
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6
Rub thyme mixture under skin of each chicken, dividing evenly; season cavities generously with additional salt and pepper.
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7
Tuck wings under breasts.
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8
Using kitchen twine, tie legs together securely on top of chickens.
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9
(This helps the chickens cook evenly and preserves their shape.)
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10
Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, dividing evenly, and season each with salt and pepper.
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11
Roast, tossing potatoes occasionally and basting chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165F, about 1 hour.
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12
Let chickens rest in a warm spot 10 minutes before carving and serving with the potatoes.
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13
If saving extra chicken and potatoes for later, let them cool completely, then refrigerate, covered tightly, up to 3 days.
