Roast Chicken with Potatoes, Olives
and Greek Seasoning
Chef Suzanne Goin of Lucques in Los Angeles uses Gourmet Collection 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.
4 tablespoons McCormick® Gourmet Collection Greek Seasoning, divided
2 tablespoons butter, softened
1 whole chicken (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 or black olives
1/4 teaspoon salt
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 package (6 ounces) fresh spinach leaves
2 ounces feta cheese, crumbled Instructions
Heat oven to 375 degrees F.
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
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.
Makes 6 servings | Prep Time: 20 min | Cook Time: 1 hr 45 min
For 1 serving Calories: 620 Sodium: 598mg Fat: 32g Carbohydrates: 36g Cholesterol:
153mg Fiber: 6g Protein: 47g
Recipe and photo credit: McCormick