Place 1 oven rack on lowest rungs. Position second rack on rungs just above it. Heat oven to 375°F. Have ready a roasting pan with a rack, and lightly coat 2 rimmed baking sheets with nonstick spray.
Mix Spice Blend ingredients in a large bowl.
Loosen chicken skin from meat on thighs and breast. Rub 1⁄4 the spice blend under the skin, then slip in 6 lemon slices to cover spices. Put rest of lemon in body cavity. Skewer skin closed. Sprinkle another 1⁄4 of the spice blend all over the chicken. Place on pan rack; coat chicken with nonstick spray.
Roast 1 hour on the higher oven rack.
Meanwhile cut each potato lengthwise in 8 wedges. Add to bowl with spices; toss to coat. Spread on baking sheets; coat with nonstick spray.
After chicken roasts 50 minutes, place baking sheets side by side on lower rack. Bake 10 minutes or until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers at least 170°F. Turn potatoes over. Remove chicken from oven; cover loosely with foil. Place potatoes on higher rack. While chicken stands, bake potatoes about 10 minutes more until tender and browned.
Carve chicken; serve potatoes with Sauce.
Calories 538 Fat 19g Saturated fat 5g Cholesterol 112mg
Sodium 999mg Carbohydrate 52g Fiber 7g
This recipe has been added to the following public cookbooks:
ARLENE'S COOKBOOK,
Ladym
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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