Chicken w/ Lemon and Olives

• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1+ tsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1 whole roasting chicken (mine was 4.5lbs)
• 1 lemon, quartered
• 1lb fingerling potatoes (or other)
• 1 jar pitted kalamata olives

Preheat oven to 400. Combine thyme, oregano, oil, garlic & salt plus a handful of chopped olives (I used 6) in a small bowl.

Gently loosen skin from the breast of the chicken. Spread herbs evenly under the skin. Place lemon quarters inside the cavity. PLace chicken, breast side up, in dutch oven. Add potatoes & more olives (I used about 12 here) all around the chicken.

Roast chicken for 17-22 minutes per pound. It's done when the thigh registers 180. Took me about an hour and 2o minutes.