Roast Chicken with Potatoes, Olives and Greek Seasoning

Roast Chicken with Potatoes, Olives and Greek Seasoning

Chef Suzanne Goin of Lucques in Los Angeles uses McCormick Gourmet™ Mint, Oregano, Garlic and Onion Seasonings 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
557
CALORIES
15
INGREDIENTS

Servings: 6

Ingredients

INSTRUCTIONS

  • 1 Preheat oven to 375ºF. Mix 2 teaspoons each of mint, oregano, garlic powder and onion powder with butter. Rub 3/4 of butter mixture under chicken skin (breasts and legs) and remaining mixture on the outside of chicken. Sprinkle 1 teaspoon each of the mint, oregano, garlic powder and onion powder over outside of chicken. Stuff 3 lemon halves inside the chicken cavity. Place chicken in roasting pan
  • 2 Mix potatoes, oil, 1/2 teaspoon of salt and 1 teaspoons each of mint, oregano, garlic powder and onion powder. 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, 1/4 teaspoon of 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

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