Greek Whole Roasted Chicken with Feta & Spinach Recipe

"If you like Greek food you may want to give this a try, yes it's good! Feel free to adjust the seasonings and amounts as desired the amounts I have listed are really only a guideline. Plan a day ahead the chicken must be refrigerated 24 hours before roasting."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (838.8 g)
Calories 904.8
Total Fat - 28.7 g
Saturated Fat - 7.1 g
Cholesterol - 997.2 mg
Sodium - 539.4 mg
Total Carbohydrate - 78.3 g
Dietary Fiber - 7.3 g
Sugars - 7.7 g
Protein - 83.5 g
Calcium - 218.7 mg
Iron - 15 mg
Vitamin C - 69.2 mg
Thiamin - 0.7 mg

Step by Step Method

Step 1

Mix 2 tablespoons Greek seasoning and garlic powder with melted butter and 1 tablespoon olive oil. Using clean hands rub the mixture on the outside of chicken. Season with inside of the chicken cavity with salt and pepper. Place the whole lemon/s inside the chicken cavity (make sure you prick the lemon/s all over with a fork first). Place the chicken in a greased roasting pan; cover and refrigerate for 24 hours or up to 48 hours.

Step 2

Remove the chicken frome the fridge and allow to sit for 45 minutes. Meanwhile in a bowl toss the onions and potato wedges with 2 tablespoons olive oil (or more, I use more olive oil) and 1 tablespoon Greek seasoning. Place the vegetables in the roasting pan around the chicken.

Step 3

Preheat oven to 375 degrees F. Roast chicken, potatoes and onions uncovered for 1 1/2 hours or until cooked through.

Step 4

Remove chicken from oven; let rest 10 minutes. Transfer vegetables to a large skillet.

Step 5

Cook potatoes and onions 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. Season with salt and pepper. Remove vegetables to a large platter. Carve chicken and serve over vegetables.