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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.
Course Main Course
Cuisine Greek
Keyword Greek Roasted Chicken, Greek Roasted Chicken With Potatoes, Roast Chicken
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Servings 6 servings
Author McCormick


  • 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


  1. 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
  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