Mustard-Olive Roast Chicken and Potatoes
Halve 1/2 cup olives. Combine in a medium bowl with potatoes. Toss with 2 tbsp mustard and the olive brine. Spread evenly on foil-lined toaster oven tray.Advertisement
Very finely chop remaining olives. Stir with 1 tbsp mustard and the thyme. Rub mixture under skin of chicken breasts. Pat chicken dry and rub with oil. Sprinkle all over with salt and pepper. Truss legs.
Place chicken breast side down on top of potato mixture. Roast in toaster oven at 450° (or on Rotisserie setting) for 40 min, then turn breast side up. Roast 30 to 40 min more, until potatoes are tender and chicken reaches 165°. Rest chicken 10 min, then carve.