Mediterranean roast chicken
1 tbsp(s), fresh, chopped
Raw skinless boneless light and dark meat
1 clove(s), medium, minced
1 medium, quartered
1½ pound(s), red variety, cut into wedges
8 medium, Kalamata, pitted
1 tsp(s), or 1 sprig for garnish
- Preheat the oven to 400°F. Spray the rack of a roasting pan with nonstick spray and place in the pan. Spray a nonstick baking pan with nonstick spray.
- Combine the chopped thyme, oregano, oil, garlic, and salt in a small bowl. Spread the herb mixture evenly on the chicken. 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. Place the potatoes and olives in the baking pan.
- Roast the chicken until an instant-read thermometer inserted in the thigh registers 180°F, about 1 hour and 10 minutes. During the last 45 minutes of roasting, place the potatoes and olives in the oven. Stir occasionally, until the potatoes are tender and browned.