Greek Roasted Chicken With Potatoes and Olives
An authentic Greek roasted chicken dinner including roasted potatoes and onions plus spinach and olives highlighted with feta cheese.
One of my all-time favorite meals to make is a roasted chicken, Greek-style with oregano, lemon, olive oil and serve with roasted potatoes, olives, spinach, and feta. It’s true comfort food and it’s an incredibly easy recipe to pull together!
With simple ingredients and 20 minutes of prep time and you’ll have a gourmet-style roasted chicken dinner that your entire family will love.
This recipe calls for roasting the chicken whole, but if you want to reduce the cooking time, you can always spatchcock the chicken.
Take advantage of a sale on whole chicken at Safeway this week – just $.97/lb. to make this whole roasted chicken recipe.
Ingredients for Greek Roasted Chicken
- McCormick Gourmet™ Greek Seasoning
- butter
- 1 whole chicken, about 3 to 4 pounds
- lemons
- red onion
- Yukon gold potatoes (any potato can be used)
- olive oil
- Kalamata olives
- salt and pepper
- fresh spinach leaves
- feta cheese, crumbled
The McCormick Gourmet Greek Seasoning blend has onion, oregano, spearmint, garlic, and sea salt. It’s a blend I use often for roasted potatoes, seafood and chicken.
How to Cook Greek Roasted Chicken
Preheat oven to 375ºF.
Mix 2 tablespoons of the Greek seasoning with butter.
Rub 3/4 of the butter mixture under the chicken skin (breasts and legs) and the remaining mixture on the outside of the chicken. Sprinkle 1 tablespoon of the remaining Greek seasoning over outside of the chicken. Stuff 3 lemon halves inside the chicken cavity. Place chicken in a roasting pan.
Mix potatoes, oil, and the remaining 1 tablespoon Greek seasoning. Arrange potatoes around chicken in a pan.
Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Remove chicken from the oven. Let stand 10 minutes.
Transfer vegetables to a 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 a large platter. Carve chicken and serve over vegetables.
Greek Roasted Chicken With Potatoes and Olives
Ingredients
- 4 tablespoons McCormick Gourmet™ Greek Seasoning 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
- 1/4 teaspoon salt
- 1/4 teaspoon McCormick Gourmet™ Organic Black Pepper Coarse Ground
- 6 oz fresh spinach leaves
- 2 ounces feta cheese crumbled
Instructions
- Preheat oven to 375ºMix 2 tablespoons of the Greek seasoning with butter. Rub 3/4 of butter mixture under chicken skin (breasts and legand 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
- Mix potatoes, oil and remaining 1 tablespoon Greek seasoning. Arrange potatoes around chicken in pan
- Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Remove chicken from oven. Let stand 10 minutes
- 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
Additional Chicken Recipes
Spatchcock Roasted Chicken With Garlic, Lemon and Oregano
Greek Lemon Chicken and Potatoes
Arroz Con Pollo Spanish Chicken and Rice
Thanks to our friends at McCormick for letting us share the recipe and the images with you.
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