main dishes

Roast Chicken with Potatoes, Olives and Greek Seasoning

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

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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 substitution 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)

Entrees

Salad and Dressings

Side Dishes