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.

Makes 6 servings.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes

Nutritional Information

For 1 serving
Calories: 620
Sodium: 598mg
Fat: 32g
Carbohydrates: 36g
Cholesterol: 153mg
Fiber: 6g
Protein: 47g

Roast Chicken with Potatoes, Olives and Greek Seasoning

• Fiber Rich

Ingredients

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

Directions

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.

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