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Roast Chicken with Potato, Olives and Greek Seasoning

Rated as 4.53 out of 5 Stars

"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

1 h 55 m servings 491
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 491 calories; 27.6 25.9 36.7 118 544 Full nutrition

Reviews

Read all reviews 35
  1. 38 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This recipe was more time consuming compared with a simple roast chicken, but it tasted utterly fabulous. My husband pronounced it "outstanding." After a lengthy examination of the extensive spi...

Most helpful critical review

Wow. A lot of work for a pretty unimpressive dinner. The chicken was SO bland -- only bits here and there tasted lemony -- and the potatoes were okay, but nothing great.

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This recipe was more time consuming compared with a simple roast chicken, but it tasted utterly fabulous. My husband pronounced it "outstanding." After a lengthy examination of the extensive spi...

I used skinless, boneless chicken breasts instead of roasting a whole chicken, but stayed true to the remaining ingredients. Of course, cooking method changed slightly; I roasted the potato and ...

Wonderful dish for entertaining. I used swiss chard instead of spinach just because that's what I had in the fridge. Gave the veggies more "bite". Also, I cooked the chicken breast side down ...

Excellent! I agree that it tastes as good left-over as the first night! I was able to find the correct seasoning - thought it sounded like a large amount being used but turned out great.

This was an easy meal to make, the aroma will make your mouth water. It was also good as a left-over. It appears and tastes like you were in the kitchen all day!

I've been making this recipe for about 4 years now. When I was single it was my 'go to' recipe. I still make it for my husband. The chicken is always delicious and it can be dressed up and ser...

This is a fabulous chicken dinner. I have a chef service and my clients love it. I use boneless, skinless chicken breasts instead of whole chicken.

Great dish! Something different! I used Cavender's all purpose Greek seasoning! Perfect fit!

I made this only using legs & thighs since our family likes dark meat best; probably close to doubled the called for one whole chicken, but there was plenty of the Greek spice. I too was unable...