How to Make Roast Chicken with Potato, Olives and Greek Seasoning - A Step-by-Step Guide

Roast Chicken with Potato, Olives and Greek Seasoning is a delicious and hearty dish that is perfect for a cozy family dinner or a special occasion. This recipe combines tender, juicy roasted chicken with flavorful Greek seasoning, savory olives, and crispy potatoes for a meal that is sure to satisfy everyone at the table.

The combination of flavors in this dish is what makes it truly stand out. The Greek seasoning adds a robust and aromatic flavor to the chicken, while the olives pro...

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Ingredients

  • 4 tablespoons McCormick® Gourmet Collection® Greek Seasoning, divided
  • 2 tablespoons butter, softened
  • 1 whole (3-4 pounds) chicken
  • 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
  • ⅓ cup pitted black olives, preferably kalamata
  • ¼ teaspoon salt
  • ¼ teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
  • 6 ounces fresh spinach, rinsed
  • 2 ounces feta cheese, crumbled

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 45 mins
  • Total Time: 1 hr 55 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • 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.
  • 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.
  • Nutrition

    491 cal.

    • Total Fat: 28g
    • Saturated Fat: 9g
    • Cholesterol: 118mg
    • Sodium: 544mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 5g
    • Total Sugars: 1g
    • Protein: 37g
    • Vitamin C: 37mg
    • Calcium: 144mg
    • Iron: 4mg
    • Potassium: 455mg