One of our favorite weeknight dinners—One-Pan #RoastChicken and Potatoes. But this is no "toss and roast" affair. In order to fit 2 pounds of potatoes into the 12-inch pan, we cut them into thick rounds before nestling them underneath the bird. Browning the potatoes first on the stovetop ensures a deeply caramelized crust, and before putting them in the oven, we place the #chicken right on top of the spuds where it bastes them with flavorful juices during roasting (potatoes drenched in buttery chicken fat, anyone?). While the chicken rests, we cover the pan and return the potatoes to the oven to finish softening. Finally, for a traditional but not boring spin on a classic, we flavor our bird with fresh thyme, smoky paprika, and tangy lemon zest. Learn how we make our @cookscountry #recipe over on @Mashable's #Periscope account—TONIGHT from 4-6pm EST. #CW1H