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| INGREDIENTS |
| 1 |
(5½ lb.) roasting chicken (remove as much visible fat as you can) |
| 3 tbsp. |
chopped fresh or 1 tbsp. dried oregano, divided |
| 2 |
garlic cloves, minced |
| 8 |
fresh basil leaves |
| 8 |
red potatoes, quartered lengthwise |
| ¼ tsp. |
salt |
| ¼-½ tsp. |
black pepper (to your taste) |
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| RECIPE |
- Preheat oven to 450ºF.
- Combine 2 tablespoons oregano and garlic. Set aside.
- Remove and discard all visible fat, giblets, and neck from chicken.
- Rinse chicken with cold water. Pat dry.
- Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Gently rub seasoning mixture under loosened chicken skin and drumsticks.
- Carefully place basil leaves under the loosened skin.
- Tie ends of legs with cord.
- Place chicken breast side up on a roasting pan coated with cooking spray. Lift wing tips up and over back; tuck under chicken.
- Pierce skin several times with a meat fork.
- Arrange potatoes around chicken.
- Coat the chicken and potatoes with cooking spray.
- Sprinkle the chicken and potatoes with the remaining 1 tablespoon oregano, salt, and pepper.
- Bake at 450ºF for 30 minutes.
- Reduce temperature to 350ºF. (Do not open oven or remove chicken.)
- Bake additional 20 minutes, check temperature of chicken.
- Continue to roast checking temperature every 10-15 minutes until thermometer registers 165ºF.
- Remove from oven, cover loosely with foil and let rest for 10-20 minutes before serving.
- Remove skin, slice and serve with potatoes.
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| SERVING SUGGESTION |
SERVING SIZE:
1 piece of chicken
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
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| Calories |
249 |
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| Total Fat |
6 g |
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| Sodium |
155 mg |
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| Total Carbohydrates |
19 g |
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| Fiber |
2 g |
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| Protein |
27 g |
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