Chef Suzanne Goin of Lucques in Los Angeles uses McCormick Gourmet™ Mint, Oregano, Garlic and Onion Seasonings to add an authentic Greek taste to a roast chicken dinner including roasted potatoes and onions plus spinach and olives highlighted with feta cheese.
20m
PREP TIME
1hr 45m
COOK TIME
557
CALORIES
15
INGREDIENTS
Servings: 6
Ingredients
- 1 tablespoon (plus 1 teaspoon) McCormick Gourmet™ Organic Mint, divided
- 1 tablespoon (plus 1 teaspoon) McCormick Gourmet™ Organic Oregano Leaves, divided
- 1 tablespoon (plus 1 teaspoon) McCormick Gourmet™ Organic Garlic Powder, divided
- 1 tablespoon (plus 1 teaspoon) McCormick Gourmet™ Organic Onion Powder, divided
- 2 tablespoons butter, softened
- 1 whole chicken, about 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 olives
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Substitutions available
- black olives
- 3/4 teaspoon salt, divided
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 package (6 ounces) fresh spinach leaves
- 2 ounces feta cheese, crumbled
INSTRUCTIONS
- 1 Preheat oven to 375ºF. Mix 2 teaspoons each of mint, oregano, garlic powder and onion powder with butter. Rub 3/4 of butter mixture under chicken skin (breasts and legs) and remaining mixture on the outside of chicken. Sprinkle 1 teaspoon each of the mint, oregano, garlic powder and onion powder over outside of chicken. Stuff 3 lemon halves inside the chicken cavity. Place chicken in roasting pan
- 2 Mix potatoes, oil, 1/2 teaspoon of salt and 1 teaspoons each of mint, oregano, garlic powder and onion powder. 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, 1/4 teaspoon of 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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