This roast chicken will serve eight. But make sure to reserve 2 1/2 cups if you want to make the Enchiladas Verdes.
1 (5 1/2-pound) roasting chicken
3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided
2 garlic cloves, minced
8 fresh basil leaves
8 red potatoes, quartered lengthwise
1/4 teaspoon salt
1/4 to 1/2 teaspoon black pepper
How to Make It
Preheat oven to 450°.
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves under loosened skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Arrange potatoes on rack around chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes.
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I thought this was good and easy, but not spectacular. The chicken was moist, although I was hoping that the flavor from the herbs would stand out more. The potatoes were good. I don't know that I'll make this again.
My family loved this recipe. I used dried herbs, as that is all I had on hand, and felt like it turned out great. The potatoes were done in the time it said to cook the recipe. However, I had to cook the chicken a lot longer then the recipe stated. Great recipe and will make it again.
This recipe was wonderful and wonderfully easy. I'm not very experienced with roasting chicken, but this recipe worked beautifully. My family especially liked the potatoes, which cooked in the chicken's broth. I used Yukon gold because I had them on hand. Will definitely be making this again!
A real keeper; I loved this recipe. I added a teaspoon of cayenne pepper, as well as a quarter cup of light coffee cream.Instead of the basil I used maple syrup, and subsituted a sausage roll in place of the chicken. Family loved it and would definitely make it again.
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