Preheat the oven to 500°F.

Stuff the cavity of the chicken with the lemon, garlic, butter and thyme. Season the cavity and skin with salt and pepper.

Place the chicken in a 12 x 8 x 1 1/2-inch roasting pan or 15-inch cast iron skillet breast side up. Put in the oven legs first and roast 25 minutes. Toss the potatoes with 1 tablespoon olive oil and season with salt. Add the potatoes to the roasting pan in a n even layer, cut-side down. Return the chicken to the oven for another 25-30 minutes, until the juices run clear.

All the chicken to rest for 15 minutes. Then carve it and serve alongside the roasted potatoes.