Mediterranean roast chicken
11
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
The roasting technique used for the chicken in this recipe is healthy and flavorful. Tucking the wings under and tying the legs together are important steps—it helps prevent the wings and drumsticks from drying out while the breast cooks through. Leaving the skin on the chicken, 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. The potatoes and olives are cooked in a separate baking pan since they don’t take as long as the chicken to crisp and become tender.
Ingredients
Fresh thyme
1 Tbsp, fresh, chopped
Uncooked whole chicken
3½ pound(s)
Dried oregano
1 tsp
Olive oil
1 tsp
Garlic
1 clove(s), minced
Table salt
½ tsp
Lemon
1 item(s), large, quartered
Uncooked potato
1½ pound(s), red variety, cut into wedges
Olives
8 olive(s), medium, kalamata, pitted
Fresh thyme
1 tsp, or 1 sprig for garnish
Instructions
1
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.
2
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. Place the potatoes and olives in the baking pan.
3
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.
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