easy bundt pan roasted greek chicken and vegetables

Chicken

Easy Bundt Pan Roasted Greek Chicken and Vegetables

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.

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)

Directions

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.