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1
Preheat oven to 450 degrees.
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2
Remove and discard giblets and neck from chicken.
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3
Rinse chicken with cold water; pat dry.
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4
Trim excess fat.
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5
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
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6
Combine 2 tablespoons chopped oregano and garlic cloves.
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7
Rub seasoning mixture under loosened chicken skin and drumsticks.
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8
Carefully place basil leaves under loosened skin.
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9
Tie ends of legs with cord.
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10
Lift wing tips up and over back; tuck under chicken.
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11
Place chicken, breast side up, on a broiler pan coated with cooking spray.
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12
Pierce skin several times with a meat fork.
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13
Arrange potatoes on rack around chicken.
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14
Coat the chicken and potatoes with cooking spray.
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15
Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper.
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16
Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone.
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17
Bake at 450 degrees for 30 minutes.
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18
Reduce the oven temperature to 350 degrees (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180 degrees.
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19
Cover chicken loosely with foil; let stand 10 minutes.
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20
Discard skin.
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21
Remove chicken from pan; place on a serving platter.
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22
Serve with roasted potatoes.
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23
CALORIES 249 (24 percent from fat); FAT 6.5g (sat 1.8g, mono 2.3g, poly 1.5g); PROTEIN 27.2g; CARB 19.4g; FIBER 2.1g; CHOL 76mg; IRON 2.7mg; SODIUM 155mg; CALC 37mg
