Latin-Style Roasted Chicken w/Potatoes

Ingredients
4 cloves minced garlic
3/4 teaspoon salt
1 1/2 teaspoons of dried oregano
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 1/2 pounds (3 large) Yukon Gold potatoes, scrubbed well and cut into 1/4-inch thick slices
1 1/2 teaspoons ground cumin
1 (3 1/2-pound) whole chicken, patted dry
1 lemon, quartered

Preparation

1. Preheat oven to 425° with rack in bottom third. Line the bottom of a (15 1/2- x 12-inch) roasting pan with foil.

2. Combine first 4 ingredients (through pepper) in a small bowl and mash into a paste. Transfer 1 tablespoon garlic-dried oregano mixture to another bowl and stir in 1 1/2 tablespoons oil. Add potatoes to roasting pan with oil mixture and toss well. Arrange in a slightly overlapping layer in pan.

3. Add ground cumin and remaining 1/2 tablespoon oil to remaining garlic mixture. On a work surface with breast side of chicken up, tuck wings underneath. Loosen skin from top of breast and from thigh and leg. Work half of garlic mixture under skin, then rub remaining mixture over chicken. Place lemon inside cavity. Place chicken breast side up on top of potatoes.

4. Roast until a meat thermometer inserted into fleshy part of thigh registers 170°, 1 hour to 1 hour 10 minutes. Transfer to a cutting board and let stand 10 minutes before carving. Serve chicken with pan juices and potatoes alongside.

Alternatives: Replace potatoes with basmati rice, drizzle pan juice over cooked rice to add flavor.  Also check out Health.com for style alternatives.

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