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Prep 20min
Total1hr30min
Servings4
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Ingredients
2
tablespoons chopped fresh herbs (such as oregano, sage or rosemary) or 2 teaspoons dried herb leaves
1
teaspoon salt
1/2
teaspoon pepper
3
tablespoons olive oil
1
(3 1/2 to 4-lb.) whole roasting chicken
1 1/2
to 2 lb. small red potatoes, unpeeled, halved
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Steps
1
Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
2
Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.
3
Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.
4
Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are tender.
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This recipe has a mild herb flavor. If you prefer a stronger herb flavor, add another tablespoon of the fresh herbs.
Center chicken on a decorative platter and surround with the potatoes.
Garnish with sage or additional sprigs of the fresh herbs you purchased to bake with the chicken.
A homey baked apple or cherry crisp makes a tasty dessert.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
635
Calories from Fat
295
Total Fat
33g
51%
Saturated Fat
8g
40%
Cholesterol
150mg
50%
Sodium
740mg
31%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
12%
Sugars
2g
Protein
50g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
14%
14%
Calcium
4%
4%
Iron
24%
24%
Exchanges:
2 Starch; 6 1/2 Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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