Lemony Roast Chicken with Sage-Scented Mashed Potatoes

Serves 2.1 teaspoon crushed black peppercorns2 chicken breast halves, skin on, bone in4 sprigs thyme1 tablespoon olive oil1/2 teaspoon salt1 lemon, cut into 4 wedges Preheat oven to 400 degrees F.Press 1/2 teaspoon crushed peppercorns into skin side of each breast or thigh. Loosen skin and arrange 2 thyme sprigs under skin of each breast or thigh. Place chicken in shallow roasting dish. Sprinkle half the olive oil and salt over each piece of chicken. Squeeze juice of 1 lemon wedge over each piece of chicken.Roast chicken in preheated oven 40 minutes or until golden brown and cooked through. Serve with remaining 2 lemon wedges. Makes 2 servings.Sage Mashed Potatoes6 red new potatoes1 1/2 teaspoons salt, divided1 1/2 tablespoons butter1/4 cup milk1 teaspoon minced fresh sage1/4 teaspoon freshly ground black pepperPlace potatoes in small pan with 1 teaspoon salt and water to cover. Bring to boil. Cook at low boil until potatoes are tender, 10 to 15 minutes. Drain and peel potatoes. Return to pan. Add butter and milk.Coarsely mash potatoes into butter and milk. Stir in remaining 1/2 teaspoon salt, sage and pepper. Serve hot.Makes 2 servings.