Mediterranean Roast Chicken
| Prep Time: 10 min | Serves: 6 |
| Cooking Time: 70 min | Yield: 1 roast chicken |
Roasting technique in this recipe is healthy and flavourful. Potatoes and olives are coked in a separate baking pan instead of with the chicken.
Ingredients
- 1 tbsp Spices, Thyme Leaves
- 1 tsp Spices, Oregano Leaves
- 1 tsp Olive Oil
- 1 tsp Garlic Minced
- 1/2 tsp Salt
- 1 unit Chicken, Roasting
- 108 g Lemon
- 1 1/2 lb Potato, Red
- 8 Kalamata Olives
Directions
1. Preheat oven to 400 and spray rack of roasting pan with non-stick spray and place in pan.
2. Combine chopped thyme, oregano, oil, garlic, and salt in a small bowl. Loosen the skin from the breast and spread the mixture evenly. Place the lemon in the cavity. Tuck the wings behind the chicken and tie the legs with twine. Place the chicken breast side up, on the rack. Place the potatoes and olives in the baking pan.
3. Roast the chicken until an instant-read thermometer reading in the thigh of 180. During the last 45 minutes place the potatoes and olives in the baking pan, or better still, do it in a separate pan. Stir occassionally until tender and browned.
4. Let stand for 10 minutes. Discard lemon, twine and skin, then carve. Serve with the potatoes and olives, and garnish with sprig of thyme.