INGREDIENTS

  • 1 tablespoon chopped thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon olive oil
  • 1 garlic clove , minced
  • 1/2 teaspoon salt
  • 1 (3 1/2lb) roasting chickens
  • 1 lemon , quartered
  • 1 1/2 lbs large red potatoes, cut into wedges
  • 8 kalamata olives , pitted
  • fresh thyme sprigs , to garnish

DIRECTIONS

  1. Preheat oven to 400*F.
  2. Spray roasting rack with nonstick spray.
  3. Spray nonstick baking sheet with nonstick spray.
  4. Combine chopped thyme, oregano, oil, garlic, and salt in small bowl.
  5. Gently loosen skin from breast of chicken.
  6. Spread the herbs evenly under the skin.
  7. Place lemon inside cavity.
  8. Tuck wings begind chicken and tie legs together.
  9. Place chicken, breast side up, on rack.
  10. PLace potatoes and olives on baking sheet.
  11. Roast chicken until thigh registers 180*F, about 1 hr and 10 minute.
  12. During last 45 min, place potatoes and olives in oven.
  13. Stir occasionally, until potatoes are tender and browned.
  14. Let chicken stand 10 minute.
  15. Discard lemon and skin, then carve.
  16. Garnish with thyme sprigs.