Double-Herb Roasted Chicken and Potatoes

Recipe courtesy of Cooking Light magazine

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
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Level:
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Yield:
8 servings (serving size: 3 ou

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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

Directions

Preheat oven to 450 degrees.

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 degrees for 30 minutes. Reduce the oven temperature to 350 degrees (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180 degrees. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes. CALORIES 249 (24 percent from fat); FAT 6.5g (sat 1.8g, mono 2.3g, poly 1.5g); PROTEIN 27.2g; CARB 19.4g; FIBER 2.1g; CHOL 76mg; IRON 2.7mg; SODIUM 155mg; CALC 37mg

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Comments & Reviews

recipe Double-Herb Roasted Chicken and Potatoes
Paula Abbostford, BC 06-27-2009
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Flavourful & Moist!
Rated: 5 stars out of 5

My husband generally only likes chicken that is overcooked (which means that I bake chicken till it is dried out usually). He... loved this dish! I made it with chicken legs, baking for 30 minutes at 450 and then only 30 minutes at 350. It was delicious and suited us both! I will definitely make this again!Read more
recipe Double-Herb Roasted Chicken and Potatoes
Lisa Forest, VA 03-13-2008
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Superb and Juicy!!
Rated: 5 stars out of 5

This was my first attempt at a roasted chicken and it was super easy and delicious. I thought my chicken would come out dry... but it was so juicy and tender. I added carrots to mine to make a complete meal and it worked out great. I reccomend this recipe to all chicken lovers or wives that want to win over their Husbands. Link to picture of my Chicken: http://www.flickr.com/photos/wowamom/2330922352/Read more
recipe Double-Herb Roasted Chicken and Potatoes
Anonymous 12-28-2006
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awsome
Rated: 5 stars out of 5

The potatos came out pretty good and the chicken had a very good flavor
recipe Double-Herb Roasted Chicken and Potatoes
Anonymous 10-27-2006
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Mary in Savannah
Rated: 5 stars out of 5

This was terrific! Crisp on the outside and moist on the inside. Added cut Vidalia onions along with the potatoes. House... smelled wonderful, as well. Made great chicken stock, later, with the carcus and left over veggies. Even after it was well strained, the stock had excellent flavor.Read more
recipe Double-Herb Roasted Chicken and Potatoes
Anonymous 09-24-2005
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Very tasty and Easy to prepare
Rated: 4 stars out of 5

This is a very tasty recipe, however, my husband and I do not like dark meat, so after the first time we made it with the... whole chicken, we just used boneless chicken breasts, and it came out just as good, without the waste.Read more
recipe Double-Herb Roasted Chicken and Potatoes
karin westland, MI 08-07-2005
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Easy Gourmet! Mmmmmm!
Rated: 5 stars out of 5

This recipe was a HIT! I made it for my husband, sister, and brother-in-law. Everyone thought it was delectable! It had a... wonderful flavor, it was so moist, and it wasn't that hard to make. It looked and tasted like something you would find in an expensive, fancy restaurant! I can't even begin to tell you how beautifully elegant it was. I would make it again in a heartbeat. Delicious!Read more