Oven-Roasted Chicken with New Potatoes

tablespoons chopped fresh herbs (such as oregano, sage or rosemary) or 2 teaspoons dried herb leaves

teaspoon salt

1/2

teaspoon pepper

tablespoons olive oil

(3 1/2 to 4-lb.) whole roasting chicken

1 1/2

to 2 lb. small red potatoes, unpeeled, halved

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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.

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.

Nutrition Information

2 Starch; 6 1/2 Lean Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.