Thai-Spiced Roasted Chicken with Potatoes

Thai-Spiced Roasted Chicken with Potatoes Makes: 8 servings Serving Size: 3 ounces chicken Prep Time: 15 minutes plus 4 potato wedges 1 5 1/2-pound whole roaster chicken 1 teaspoon salt, divided 1 teaspoon ground black pepper,divided 1 tablespoon sesame oil 1 tablespoon curry powder 1 tablespoon dried basil Cooking spray 4 medium russet potatoes, cut into eighths Preheat oven to 450 degrees. Remove and discard giblet and neck from chicken cavity. Trim excess fat around neck and cavity opening. Rinse chicken with cold water and pat dry. Season inside of cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper. Starting at the neck, loosen skin around breast using your finger. Rub entire chicken (including breast meat under the skin) with sesame oil. In a small bowl, mix curry and basil together. Rub half of mixture onto the breasts under the skin and rub the entire chicken with remaining mixture. Place chicken breast side up into a roasting pan coated with cooking spray. Place potatoes around the chicken. Sprinkle entire chicken and potatoes with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake in oven for 30 minutes. After 30 minutes, reduce heat to 350 degrees and bake chicken an additional 45 minutes.