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.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 4 to 6
Ingredients
- 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)
Steps
- Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a Bundt pan with cooking spray.
- 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.
- 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.
- 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).
- 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.
