Double-Herb Roasted Chicken and Potatoes

Photo: Howard L. Puckett; Styling: Fonda Shaia

This roast chicken will serve eight. But make sure to reserve 2 1/2 cups if you want to make the Enchiladas Verdes.

This recipe goes with Enchiladas Verdes

Yield: 8 servings (serving size: 3 ounces chicken and 4 potato wedges)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 24%
  • Fat: 6.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 27.2g
  • Carbohydrate: 19.4g
  • Fiber: 2.1g
  • Cholesterol: 76mg
  • Iron: 2.7mg
  • Sodium: 155mg
  • Calcium: 37mg

Ingredients

  • 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
  • Cooking spray
  • 8 red potatoes, quartered lengthwise
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon black pepper

Preparation

  1. Preheat oven to 450°.
  2. 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.
  3. 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.
  4. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Double-Herb Roasted Chicken and Potatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy