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    Mediterranean Roast Chicken


    Source of Recipe


    WW Simply Delicious cookbook


    Recipe Introduction


    6 pts per serving; makes 6 servings
    This tastes every bit as good as the grocery store rottisserie chickens. Probably better! :)


    List of Ingredients


    • 1 T. chopped thyme
    • 1 tsp. dried oregano
    • 1 tsp. olive oil
    • 1 garlic clove, minced
    • 1/2 tsp. salt
    • 9 (3-1/2-lb.) roasting chicken
    • 1 lemon, quartered
    • 1-1/2 lbs. large red potatoes, cut into wedges
    • 8 kalamata olives, pitted
    • Thyme sprigs, to garnish


    Instructions


    1. Preheat the oven to 400 degrees. 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 iside the cavity of the chicken. Tuck the wings behind the chicken and tie the legs together with kitchen twine (I used tin foil). 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 reaches 180 degrees, 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.
    4. Let the chicken stand 10 minutes. Discard the lemon, twine and skin, then carve. Serve with the potatoes and olives. Garnish with thyme sprigs.
 

 

 

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