Adapted from The Smitten Kitchen Cookbook by Deb Perelman
From Deb: "This dish is a win-win for me, and if I don't dawdle, I can get it on the table in only an hour."
One 3 to 3 1/2 lb. whole chicken
Freshly ground black pepper
1 1/2 Lbs. fingerling or baby potatoes
2 tbsp. olive oil
1 Tablespoon minced fresh thyme leaves to finish