roast chicken with potato, olives and greek seasoning

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Servs: 6  Prep: 10m  Cook: 105m  

"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."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/4 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper 1/4 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
•   2 tablespoons olive oil 2 tablespoons olive oil
•   1 medium red onion, cut into wedges 1 medium red onion, cut into wedges
•   4 tablespoons McCormick® Gourmet Collection® Greek Seasoning, divided 4 tablespoons McCormick® Gourmet Collection® Greek Seasoning, divided
•   1/3 cup pitted black olives, preferably kalamata 1/3 cup pitted black olives, preferably kalamata
•   2 ounces feta cheese, crumbled 2 ounces feta cheese, crumbled
•   6 ounces fresh spinach, rinsed 6 ounces fresh spinach, rinsed
•   1 whole (3-4 pounds) chicken 1 whole (3-4 pounds) chicken
•   1/4 teaspoon salt 1/4 teaspoon salt
•   6 small Yukon gold potatoes, each cut into 6 wedges 6 small Yukon gold potatoes, each cut into 6 wedges
•   2 lemons, cut in half 2 lemons, cut in half
•   2 tablespoons butter, softened 2 tablespoons butter, softened

Instructions

1. 1. Preheat oven to 375 degrees F. Mix 2 tablespoons 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 Greek seasoning over outside of chicken and stuff 3 lemon halves inside the chicken cavity.
   2. Combine onions, potatoes, olive oil and 1 tablespoon Greek seasoning. Place chicken in a roasting pan and arrange vegetables around chicken. Roast 1 1/4 - 1 1/2 hours.
   3. Remove chicken from oven; let rest 10 minutes. Transfer vegetables to a large skillet. Add olives, salt and pepper. Cook 1-2 minutes over low heat. Toss in spinach just before serving. Cook 1-2 minutes or until leaves wilt. Remove from heat; gently stir in feta and juice of one-half lemon. Remove vegetables to a large platter. Carve chicken and serve over vegetables.

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