Instructions: Heat oven to 350 degrees. Separate garlic heads into cloves, wash but do not peel. Cut tops off. Prick baby potatoes or halve small red potatoes. Rub the chicken with 3 tablespoons olive oil. Season with salt and pepper. Place 4 thyme sprigs in the cavity.

Scatter the shallots, garlic, potatoes, and the remaining 4 thyme sprigs in the bottom of a large roasting pan. Drizzle the remaining 4 tablespoons olive oil and 1/4 cup water over the vegetables. Season vegetables with salt and pepper. Place a rack over the vegetables. Place the chicken on its side on the rack.

Bake 30 minutes, turning the vegetables and the chicken with tongs. Continue to bake until the juices in the thighs run yellow when pricked with a knife and the drumstick moves easily in the socket, about 1 hour, basting occasionally.

To serve, place the chicken on a large carving board with the vegetables scattered around it. Carve, and serve immediately at the table. Garnish each serving with thyme sprigs. Accompany with grilled bread for sopping up the juices.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.