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Herb Roasgted Chicken and Potatoes

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  • listmoms@xxx.xxx
    * Exported from MasterCook * Double-Herb Roasted Chicken and Potatoes Recipe By : Cooking Light January/February 1999 Serving Size : 8 Preparation
    Message 1 of 1 , Mar 26, 1999
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      * Exported from MasterCook *

      Double-Herb Roasted Chicken and Potatoes

      Recipe By : Cooking Light January/February 1999
      Serving Size : 8 Preparation Time :0:00
      Categories : Chicken January/February 1999

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      1 roasting chicken (5 1/2 lbs)
      3 tablespoons chopped fresh oregano OR
      1 tablespoon dried oregano -- divided
      2 cloves garlic -- minced
      8 fresh basil leaves
      cooking spray
      8 red potatoes -- halved lengthwise
      1/4 teaspoon salt
      1/4 teaspoon black pepper -- up to 1/2

      Preheat oven to 450F.

      Remove and discard giblets and neck from chicken. Rinse chicken with cold
      water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from
      breast and drumsticks by inserting fingers, gently pushing between skin and
      meat.

      Combine 2 tablespoons chopped oregano and garlic. Rub seasoning mixture
      under loosened chicken skin and drumsticks. Carefully place basil leaves
      under loosened skin. Tie ends of legs with cord. Lift wing tips up and over
      back; tuck under chicken.

      Place chicken, breast side up, on a broiler pan coated with cooking spray.
      Pierce skin several times with a meat fork. Arrange potatoes around
      chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the
      chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a
      meat thermometer into the meaty part of the thigh, making sure not to touch
      bone. Bake at 450F for 30 minutes. Reduce oven temperature to 350F (do not
      remove chicken from oven); bake an additional 45 minutes or until
      thermometer registers 180F. Cover chicken loosely with foil; let stand 10
      minutes. Remove chicken from pan; place on a serving platter. Serve with
      roasted potatoes.

      Serving size: 3 ounces chicken and 4 potato wedges

      CALORIES: 249 (24% from fat); FAT: 6.5g; PROTEIN: 27.2g; CARB: 19.5g;
      FIBER: 2.1g; CHOL: 76mg; IRON: 2.7mg; SODIUM: 155mg CALC: 37mg

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