Roasted Chicken with Potatoes - 7 points +

Chicken dinner; it's a Southern tradition. Fried chicken is, of course, the real chicken of the South. Unfortunately, fried chicken is death on points. Fortunately, this roasted chicken is wonderfully delicious.

Roasted Chicken with Potatoes
1 medium chicken, cleaned and washed (make sure to remove giblet bag)
10 cups potatoes, sliced
1 lemon
1 orange
1 tbsp olive oil
1 tbsp oregano
2 oz provolone cheese
1 green pepper, cut into four pieces
salt and pepper

1. Cut the orange in half. Rub the chicken outside of the chicken with the orange. Salt and pepper the chicken thoroughly.
2. Place the provolone and the green pepper in the chicken's cavity.  Place chicken in a roasting pan or stone.
3. In a large mixing bowl, combine juice of the lemon, olive oil, and oregano. Add potatoes; salt and pepper to taste. Mix until potatoes are coated.
4. Place potatoes on baking dish around chicken.
5. Bake in a 350F oven for 60-90 minutes, until a meat thermometer inserted in the breast reads 170F.  Starting at 45 minutes, baste chicken with pan juice in 20 minutes intervals.
6. The potatoes yield 8, 4 point servings. The chicken will vary according to cut - starting with 3 points for half a breast.