Roast Chicken with Potatoes, Olives
and Greek Seasoning

Roast Chicken

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


  1. Heat oven to 375 degrees F.
  2. 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.
  3. Sprinkle 1 tablespoon of the remaining Greek seasoning over outside of chicken. Stuff 3 lemon halves inside the chicken cavity.
  4. Place chicken in roasting pan.
  5. Mix potatoes, oil and remaining 1 tablespoon Greek seasoning.
  6. Arrange potatoes around chicken in pan.
  7. Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through.
  8. Remove chicken from oven. Let stand 10 minutes.
  9. Transfer vegetables to large skillet.
  10. Add olives, salt and pepper; cook and stir 1 to 2 minutes on low heat.
  11. Add spinach; cook and stir 1 to 2 minutes or until leaves wilt.
  12. Remove from heat.
  13. Gently stir in feta and juice of 1/2 lemon.
  14. Remove vegetables to large platter.
  15. 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 (used with permission): McCormick