Mediterranean Roast Chicken

By dette

The roasting technique used for the chicken in this recipe is healthy-and flavorful. The ptoatoes and olives are cooked in a seaparate baking pan instead of alongside the chicken. Otherwise, the chicken fat would drip on to the potatoes creating calorie chaos! Add a salad and the meal is complete.

Ingredients

• 1 tbsp chopped thyme
• 1 tsp dried oregano
• 1 tsp olive oil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1 (3 1/2 #) roasting chicken
• 1 lemon, quartered
• 1 1/2 # large red potatoes, cut into wedges
• 8 kalamata olvies, pitted
• Thyme sprigs, to garnish

Preparation

Step 1

Preheat the oven to 400 degrees. Spray the rack of a roasting pan with nonstick spray and place inthe pan. Spray a nonstick baking pan with nonstick spray.

Combine the chopped thyme, oregano, oil, garlic, and salt in a small bowl. Gently loosen the skin from the breast of the chicken. Spread the herb mixture evenly under the skin. Place the lemon inside the cavity of the chicken. Tuck the wings behind the chicken and tie the legs together with kitchen twine. Place the chicken, breast-side up, on the rack in the roasting pan. Palce the potatoes and olives inthe baking pan.

Roast the chicken until an instant-read thermometer ierted inthe thigh registers 180 degrees, about 1 hour and 10 minutes. During the last 45 minutes of roastingl place the potaotes and olives in the oven. Stir occasionally until the potatoes are tender and browned.

Let the chicken stand 10 minutes. Discard the lemon, twien, and skin, then carve. Serve with the potatoes and olives. Garnish with the thyme sprigs.


280 cal; 7 g tot fat; 2 g sat fat; 7 mg chol; 320 mg sod; 23 carb; 2 g fib; 29 g prot; 38 mg calc POINTS:6


Leaving the skin on-while rubbing the herbs underneath it-traps in the flavor and keeps the chicken moist. Just before carving, remove the skin. Try any herb mixture you like-oregano, basil, or sage all work well.