Meditettanian Roast Chicken for Passover

Number of Servings: 6

 

Points Per Serving: 6

 

1 tablespoon chopped thyme

1 teaspoon dried oregano

1 teaspoon olive oil

1 garlic clove, minced

teaspoon salt

1 (3 pound) roasting chicken

1 lemon, quartered

1 pounds large, red potatoes, cut into wedges

8 Kalamata olives, pitted

Thyme sprigs, to garnish

 

1. Preheat the oven to 400F. Spray the rack of a roasting pan with nonstick spray and place in the pan. Spray a nonstick baking pan with nonstick spray.

2. Combine the chopped thyme. Oregano, oil, garlic, and salt in a small bowl. Gently loosen the skin from the breast of the chicken. Spread the herb mixture evenly under the skin. Place the lemon inside the cavity of the chicken. Tuck the wings behind the chicken and tie the legs together with kitchen twine. Place the chicken, breast side up, on the rack, in the roasting pan, place the potatoes and olives in the baking pan.

3. Roast the chicken until an instant- read thermometer inserted in the thigh registers 180F - about 1 hour and 10 minutes. During the last 45 minutes of roasting, place the potatoes and olives in the oven. Stir occasionally, until the potatoes are tender and browned.

4. Let the chicken stand 10 minutes. Discard the lemon, twine and skin, then carve. Serve with the potatoes and olives. Garnish with the thyme sprigs.