Find this free recipe on our Substack! Linked in our bio! Roast Chicken with Caramelized Peaches & Crispy Pan Dripping Croutons Ingredients * 3 whole chickens (4–5 lbs each) * 2–3 tbsp kosher salt * 1–2 tbsp freshly ground black pepper * 1 cup salted butter, softened * 2–3 tbsp extra virgin olive oil * 8–10 sprigs fresh lemon thyme * 3 lbs petite baby potatoes * 1 large crusty baguette, torn into bite-sized pieces * Pan drippings from the roasted chicken * Kosher salt and black pepper, to taste * 4 ripe peaches, halved and pitted * 4 tbsp salted butter * ½ cup light brown sugar * Fresh chives, finely chopped 1. Preheat oven to 425°F. 2. Pat the chickens dry. Season generously inside and out with kosher salt and black pepper. Rub softened butter all over each chicken, including inside the cavity. Drizzle with olive oil and cover with fresh lemon thyme. 3. Arrange the chickens in a large roasting pan and scatter the baby potatoes around them. Drizzle the potatoes lightly with olive oi...