Chef Suzanne Goin of Lucques in Los Angeles uses Greek Seasoning to add an authentic Greek taste to a roast chicken dinner including roasted potatoes and onions plus spinach and olives highlighted with feta cheese.
Preheat oven to 375ºF. Mix 2 tablespoons of the Greek seasoning with butter. Rub 3/4 of butter mixture under chicken skin (breasts and legs) and remaining mixture on the outside of chicken. Sprinkle 1 tablespoon of the remaining Greek seasoning over outside of chicken. Stuff 3 lemon halves inside the chicken cavity. Place chicken in roasting pan
Mix potatoes, oil and remaining 1 tablespoon Greek seasoning. Arrange potatoes around chicken in pan
Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Remove chicken from oven. Let stand 10 minutes
Transfer vegetables to large skillet. Add olives, salt and pepper; cook and stir 1 to 2 minutes on low heat. Add spinach; cook and stir 1 to 2 minutes or until leaves wilt. Remove from heat. Gently stir in feta and juice of 1/2 lemon. Remove vegetables to large platter. Carve chicken and serve over vegetables