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Greek Whole Roasted Chicken with Feta & Spinach

Created by KittenCal on October 25, 2012

3 tablespoons Greek Seasoning, divided
2 teaspoons garlic powder
2 tablespoons melted butter
3 tablespoon olive oil, divided
1 (3 1/2 to 4 pound) whole chicken (can use a larger chicken adjusting oven roasting time)
1 large whole lemon, poke holes all over the lemons with a fork (or 2 small lemons)

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.