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:
- baby gold or red potatoes: 2 pound (cut into 1 1/2 inch pieces)
- red bell pepper, cut into 1 1/2- inch pieces: 1 piece
- green bell pepper: 1 piece (cut into 1 1/2 inch pieces)
- red onion: 1 piece (cut into 1-inch pieces)
- carrots, peeled and: 2 piece (cut into 1-inch pieces)
- olive oil: 2 Tbsp
- kosher salt: 0.5 tsp
- Greek seasoning: 1 Tbsp (divided)
- black pepper: 0.25 tsp (freshly ground)
- lemon zest: 2 tsp (for garnish)
- (3 to 4 pound) whole chicken, cleaned and patted dry with paper towels: 1 piece
- crumbled feta cheese: 0.25 cup
- dill: 1 Tbsp (fresh, optional)
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
