Mediterranean Style Chicken with Lemon and Thyme

Rinse the chicken, pat dry and season inside and out with salt and pepper. Rinse the lemons, cut into wedges and fill the cavity of the chicken. Place the chicken in a roasting pan with greased with olive oil. Rinse the thyme, shake dry, pluck the leaves, chop finely and sprinkle over the chicken.

Bake for 40 to 45 minutes. Occasionally sprinkle with lemon oil.

Peel, rinse and cut the potatoes into slices. Season with salt and pepper. Toss the potatoes into the roasting pan 20 minutes before the end of cooking. Arrange the chicken and potato wedges on a serving plate and garnish with thyme.