Roast Chicken with Potato, Olives and Greek Seasoning Recipe -
Roast Chicken with Potato, Olives and Greek Seasoning Recipe
  • READY IN ABOUT 2 hrs

Roast Chicken with Potato, Olives and Greek Seasoning

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 45 mins

    1 hr 55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2003

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.

Most Helpful Critical Review
Oct 12, 2005

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.


38 Ratings

Jan 19, 2006

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!

Dec 29, 2003

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.

Dec 29, 2003

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.

Dec 29, 2003

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!

Oct 15, 2007

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!

Jul 07, 2008

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.


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  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 27.6 g
  • 43%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 36.7 g
  • 73%
  • Sodium
  • 544 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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