You’re wondering, what should I make alongside my roasted chicken (or burgers, or roast beast, or frittata, or anything really)? I say you go for a no-brainer and fix up some little potatoes that you can pop into the oven with the chicken. It’s easy and it frees you up to make something else. Besides, they taste great.
I started with some little wee white potatoes–about 2 inches in length, then I cut them in half. You can use any potato you want–little fingerling potatoes would be awesome, and those bigger waxy potatoes you get at the grocery store are fine too. You can even leave them whole but they might take a little longer to cook than mine.
This couldn’t be simpler, guys. Just dump the cut (or whole) potatoes onto a baking sheet, give them a good dousing of decent oil (I use Bariani), season with salt and pepper and toss in a handful of fresh thyme. I just leave the thyme on the sprigs and everything. Slide them onto the top rack of your hot oven (the chicken will be on the middle rack) and let cook until done. For those small taters, it should be about the same timing as the chicken–about 15 minutes. You’ll probably want to toss them around once or twice so they brown evenly.
And that’s it. Test with a fork to make sure they’re tender. Potato perfection–browned, crisp and bubbly on the outside and creamy within. Delicious with the chicken and so much more.