This Recipe was great and simple. The family loved it. I would will make this again soon!
Double-Herb Roasted Chicken and Potatoes
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
More From Cooking Light
- 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
- 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
- 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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