Using tongs, carefully transfer the chicken, skin-side up, to a clean plate. Pour off any accumulated fat in the pan and add the potatoes, sprinkling them with ¼ teaspoon salt, 1/8 teaspoon black pepper, and the remaining 1½ teaspoons thyme. Place the chicken, skin-side up, on the potatoes and brush the skin with the reserved thyme-lemon juice mixture.