This was delicious after I read other reviews and kicked up the volume a bit on the spices. 1 TBS of greek seasoning doesn't look like enough. Instead of butter, I rubbed the chicken with Olive Oil, sprinkled generously with Paula Dean's House Seasoning (salt, garlic powder and pepper) and then added about 2 TBS greek seasoning (reserving a bit for the veggies). I used chickens halved, so I pre-baked my veggies for 30 mins at 400 degrees with a bit of greek seasoning and tossed in Olive Oil in the roasting pan. Giving them a couple stirs during the cooking time. Oh, I also tossed in big cloves of elephant garlic. Ummmm YUMMO! After veggies are done cooking, I pushed them to the side and added my chicken and turned the heat down to 375. Used lemon slices to layer the bottom, put my chicks on top and gave them a bit of lemon juice squeeze and baked until they were done. About 45 mins. I did slice my potatoes and glad I did that since the wedges would not have cooked properly. The chicken was fabulous and moist. I didn't do the spinach feta thing either.. I just plated the chicken and served the veggies in a side dish tossed with a fresh squeeze of half the lemon and we were set to go! Delish and very easy. The elephant garlic was fabulous, but potatoes and onions were nicely browned and very tasty cooking in the chicken juices. I didn't want them bathing in chicken fat and the chicken halves worked well... without the butter.
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This was delicious after I read other reviews and kicked up the volume a bit on the spices. 1...