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