This easy Bundt pan roasted Greek chicken and vegetables gives incredible flavor to the potatoes, peppers, and carrots roasting below the whole, Greek-seasoned chicken, a whole new use for a Bundt pan. Add the fresh dill at the very end to maximize the bright herb’s flavor.
Prep Time::20 mins
Cook Time:: 1 hr 10 mins
Rest Time::5 mins
Total Time:: 1 hr 30 mins
Servings::4 to 6
Ingredients
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nonstick cooking spray
2 pounds baby gold or red potatoes, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2- inch pieces
1 green bell pepper, cut into 1 1/2-inch pieces
1 large red onion, cut into 1-inch pieces
2 large carrots, peeled and cut into 1-inch pieces
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 tablespoon Greek seasoning, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons lemon zest, plus more for garnish
1 (3 to 4 pound) whole chicken, cleaned and patted dry with paper towels
1/4 cup crumbled feta cheese
1 tablespoon fresh dill (optional)
Directions
Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a Bundt pan with cooking spray.
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Add potatoes, red pepper, green pepper, onion, carrot, olive oil, salt, pepper, and 1 teaspoon Greek seasoning to a large bowl and toss well to coat. Add mixture to the bottom of the prepared Bundt pan.
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Sprinkle chicken evenly with remaining Greek seasoning. Place chicken cavity over the Bundt pan center with legs facing down on top of the vegetables. Place Bundt pan on a rimmed baking sheet.
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Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour 10 minutes. Cover the top half with foil after 30 minutes to avoid over-browning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
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Remove chicken to a serving platter or cutting board to rest for 5 to 10 minutes. Toss veggies with feta and dill, and serve with sliced chicken. Top with more lemon zest.
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