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Easy Bundt Pan Roasted Greek Chicken and Vegetables
Easy Bundt Pan Roasted Greek Chicken and Vegetables
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Mouthwatering Greek chicken with veggies roasted in a Bundt pan for maximum flavor. Top with fresh dill for a burst of herb freshness.
Ingredients:
  • 2 pounds baby gold or red  potatoes, cut into 1 1/2-inch pieces
  • 1 red bell pepper, cut in 1 1/2- inch pieces
  • 1 green bell pepper, cut into 1 1/2-inch pieces
  • 1 large red onion, cut in 1 inch pieces
  • 2 large carrots, peeled and cut in 1-inch pieces
  • 2 Tablespoons olive oil
  • 1 Tablespoon Greek seasoning, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black Pepper
  • 2 teaspoons Lemon zest, plus more for garnish if desired
  • 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)
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and give your Bundt pan a gentle spray with cooking oil.
  • Combine potatoes, red pepper, green pepper, onion, carrot, olive oil, salt, pepper, and 1 teaspoon Greek seasoning in a large bowl, making sure to coat everything evenly. Transfer the mixture to the bottom of the prepared Bundt pan.
  • Evenly coat the chicken with the remaining Greek seasoning. Position the chicken cavity over the center of the Bundt pan with the legs facing downwards on top of the vegetables. Place the Bundt pan on a rimmed baking sheet.
  • Roast the chicken in the oven until fully cooked through, for about 1 hour 10 minutes. Cover the top with foil halfway through baking to prevent excess browning. Confirm doneness by checking with an instant-read thermometer, ensuring it reads 165 degrees F (74 degrees C) when inserted near the bone.
  • Transfer the chicken to a platter or cutting board to rest for 5 to 10 minutes. Combine the veggies with feta and dill, and serve alongside sliced chicken. Garnish with extra lemon zest.

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