Double-Herb Roasted Chicken and Potatoes

Double-Herb Roasted Chicken and Potatoes
Photo by Howard L. Puckett

Ingredients

  • ¼ to 1/2 teaspoon black pepper
  • 1 (5 1/2-pound) roasting chicken
  • 2 garlic cloves, minced
  • 8 fresh basil leaves
  • 1 (5 1/2-pound) roasting chicken
  • 3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided
  • 8 red potatoes, quartered lengthwise
  • + 9 more ingredients
    • 2 garlic cloves, minced
    • ¼ teaspoon salt
    • 8 fresh basil leaves
    • Cooking spray
    • 8 red potatoes, quartered lengthwise
    • 3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided
    • Cooking spray
    • ¼ teaspoon salt
    • ¼ to 1/2 teaspoon black pepper

Preheat oven to 450°. 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 ga...

View full recipe at My Recipes

Comments

Variations on Double-Herb Roasted Chicken and Potatoes

  • Double-Herb Roasted Chicken and Potatoes
    • 1/4 teaspoon salt
    • 3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided
    • 8 red potatoes, quartered lengthwise
    • 8 fresh basil leaves
    • +3 other ingredients


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