Recipe by McCormick® Gourmet Collection®
"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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McCormick® Gourmet Collection® Greek Seasoning, divided
(3-4 pounds) chicken
lemons, cut in half
medium red onion, cut into wedges
Yukon gold potatoes, each cut into 6 wedges
pitted black olives, preferably kalamata
McCormick® Gourmet Collection® Coarse Grind Black Pepper
fresh spinach, rinsed
feta cheese, crumbled
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 spice section at my local grocery store, I was unable to find the Greek seasoning mix listed (sorry, McCormick's, but I tried!) and so I used a mixture of oregano, dill (small amount), black pepper, salt, and minced garlic instead.
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.
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 onion mixture for 30 min in a 9x13 casserole dish, then pushed the potatoes to the sides of the pan, layered lemon slices in the middle and placed the chicken breasts (which were coated in the butter/greek seasoning rub) on top and roasted for an additional 30 min. After the chicken was done, I followed the remaining steps of the recipe as written. The result was moist, flavourful chicken and a huge burst of lemon in the potatoes that reminded me of the "lemon potatoes" a local Greek restaurant serve. There weren't any leftovers!
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 with foil for the first hour, then removed the foil. I brushed some melted butter on top during the last 15 minutes to make it brown. Did not have McCormick's spices and mixed the usual: oregano, salt, pepper, basil, garlic powder, then added lemon peel.
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 served for guests. I love it!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Chicken with Potato, Olives and Greek Seasoning
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 249
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