Roast Chicken with Potato, Olives and Greek Seasoning recipe

6 servings

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

1/3 cup pitted black olives, preferably kalamata

1/4 teaspoon salt

1/4 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper

6 ounces fresh spinach, rinsed

2 ounces feta cheese, crumbled

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.