- 1 (5 to 6 pound) whole chicken
- 3 tablespoons of extra-virgin olive oil
- 3 lemons, thinly sliced
- 8 whole fresh thyme sprigs
- 2 thyme sprigs, leaves removed
- 3 small shallots, peeled and quartered
- 3 garlic cloves, peeled and smashed
- 2 pounds of fingerling potatoes
- 1 pound of Brussels sprouts, trimmed
- 4 teaspoons of kosher salt
- 2 1/2 teaspoons of freshly ground black pepper
- Preheat the oven to 450 degrees F.
- Place the chicken, breast side down, on a work surface. Starting at the cavity of the chicken, cut along 1 side of backbone with kitchen shears. Turn the chicken around, and cut along the other side, then flip the chicken over. Press firmly on breastbone to flatten.
- On a parchment-lined sheet tray, place 3 thyme sprigs and the lemon slices, reserving 2 lemon slices. Place shallots and garlic over lemon slices and drizzle 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken, skin side up, on lemons.
- Slide 1 lemon slice and 1 thyme sprig under skin on each breast. Drizzle chicken with 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper. Place remaining thyme sprigs on top of chicken.
- Bake chicken for 10 minutes. Remove pan from oven. Reduce heat to 400 degrees. Arrange potatoes and Brussels sprouts around chicken. Drizzle with 2 tablespoons of oil, 2 teaspoons of salt, 1 teaspoon pepper and thyme leaves.
- Return to oven and roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees F, 20 to 25 minutes more. Let rest 10 minutes.