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.
20m
PREP TIME
1hr 45m
COOK TIME
620
CALORIES
12
INGREDIENTS
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.
20m
PREP TIME
1hr 45m
COOK TIME
620
CALORIES
12
INGREDIENTS
Ingredients 6 Servings
- 4 tablespoons McCormick Gourmet™ Greek Seasoning, divided
- 2 tablespoons butter, softened
- 1 whole chicken, about 3 to 4 pounds
- 2 lemons, cut in half
- 1 medium red onion, cut into wedges
- 6 small Yukon gold potatoes, each cut into 6 wedges
- 2 tablespoons olive oil
-
1/3
cup
pitted
Kalamata olives
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Substitutions available
- black olives
- 1/4 teaspoon salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 package (6 ounces) fresh spinach leaves
- 2 ounces feta cheese, crumbled
INSTRUCTIONS
- 1 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
- 2 Mix potatoes, oil and remaining 1 tablespoon Greek seasoning. Arrange potatoes around chicken in pan
- 3 Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Remove chicken from oven. Let stand 10 minutes
- 4 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
NUTRITION INFORMATION
(per Serving)
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