Discover a delightful twist on traditional roast chicken with this Easy Bundt Pan Roasted Greek Chicken and Vegetables recipe. By utilizing a Bundt pan, the chicken cooks upright, allowing for even heat distribution and letting the flavorful juices baste the medley of vegetables beneath. This method not only ensures a juicy, tender chicken but also infuses the accompanying potatoes, bell peppers, and carrots with rich, savory goodness.
Why You’ll Love This Recipe
- Innovative Cooking Method: Roasting the chicken in a Bundt pan allows for 360-degree heat circulation, resulting in evenly cooked, moist meat with a crispy skin.
- Flavorful Vegetables: As the chicken roasts, its juices drip down, imparting a delectable flavor to the vegetables, making them a perfect side dish.
- One-Pan Meal: This recipe simplifies cooking and cleanup by combining the main course and side dish in a single pan.
- Greek-Inspired Seasoning: The use of Greek seasoning, lemon zest, and fresh dill provides a bright and aromatic flavor profile reminiscent of Mediterranean cuisine.
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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly coat a Bundt pan with nonstick cooking spray.
- Prepare Vegetables: In a large bowl, combine the potatoes, red and green bell peppers, red onion, and carrots. Drizzle with olive oil, then season with kosher salt, 1 teaspoon of the Greek seasoning, freshly ground black pepper, and 2 teaspoons of lemon zest. Toss well to ensure even coating.
- Assemble in Bundt Pan: Transfer the seasoned vegetables to the bottom of the prepared Bundt pan, spreading them out evenly.
- Season Chicken: Sprinkle the remaining Greek seasoning evenly over the entire chicken, ensuring all sides are well-seasoned.
- Position Chicken: Place the chicken cavity over the center tube of the Bundt pan, with the legs facing down, so it stands upright above the vegetables.
- Roast: Position the Bundt pan on a rimmed baking sheet to catch any potential drips. Roast in the preheated oven for approximately 1 hour and 10 minutes. To prevent over-browning, cover the top half of the chicken with foil after the first 30 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Rest and Serve: Carefully remove the chicken from the Bundt pan and let it rest on a serving platter or cutting board for 5 to 10 minutes. Meanwhile, toss the roasted vegetables with crumbled feta cheese and fresh dill, if using. Serve the sliced chicken alongside the vegetables, garnished with additional lemon zest if desired.
Servings and Timing
- Servings: This recipe yields 4 to 6 servings.
- Preparation Time: Approximately 20 minutes.
- Cook Time: About 1 hour and 10 minutes.
- Rest Time: 5 to 10 minutes.
- Total Time: Approximately 1 hour and 30 minutes.
Variations
- Seasoning Alternatives: Experiment with different seasoning blends such as lemon pepper, Cajun seasoning, or Italian herbs to suit your taste preferences.
- Vegetable Substitutions: Feel free to substitute or add other vegetables like zucchini, sweet potatoes, or cherry tomatoes based on availability and personal preference.
- Herb Garnishes: Instead of dill, consider garnishing with fresh basil, parsley, or chopped green onions for a different flavor profile.
Storage/Reheating
- Storage: Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in a preheated oven at 350°F (175°C) until warmed through, or use a microwave for convenience. To maintain the chicken’s crispiness, the oven method is recommended.
FAQs
1. Can I use a different pan if I don’t have a Bundt pan?
Yes, you can use a roasting pan with a rack or a beer can chicken roaster as alternatives. The key is to allow the chicken to cook upright for even heat distribution.
2. What is Greek seasoning, and can I make it at home?
Greek seasoning is a blend of herbs and spices commonly used in Greek cuisine, typically including oregano, basil, garlic powder, and sometimes marjoram
Easy Bundt Pan Roasted Greek Chicken and Vegetables recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 to 6 servings
- Diet: Gluten Free
Description
Discover the innovative way to roast chicken with this Easy Bundt Pan Roasted Greek Chicken and Vegetables recipe! Perfectly roasted chicken cooks upright in a Bundt pan, allowing its juices to flavor a medley of potatoes, carrots, and bell peppers. Seasoned with Greek herbs and a zesty lemon touch, this one-pan meal is a Mediterranean-inspired delight.
Ingredients
- Nonstick cooking spray
- 2 lbs baby gold/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 tbsp olive oil
- 1/2 tsp kosher salt
- 1 tbsp Greek seasoning, divided
- 1/4 tsp freshly ground black pepper
- 2 tsp lemon zest, plus more for garnish
- 1 (3-4 lb) whole chicken, cleaned and patted dry
- 1/4 cup crumbled feta cheese
- 1 tbsp fresh dill (optional)
Instructions
- Preheat oven to 400°F (200°C) and coat a Bundt pan with nonstick spray.
- Toss potatoes, bell peppers, onion, and carrots in olive oil, salt, 1 tsp Greek seasoning, black pepper, and lemon zest. Transfer to the Bundt pan.
- Season chicken with remaining Greek seasoning and place it upright on the Bundt pan’s center tube.
- Roast on a rimmed baking sheet for 1 hour 10 minutes, covering with foil after 30 minutes if needed.
- Remove chicken, rest for 10 minutes, and toss vegetables with feta and dill. Serve with garnished lemon zest.
Notes
- Substitute vegetables or seasoning to suit your taste.
- Use a roasting pan or beer can roaster if you don’t have a Bundt pan.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: : Mediterranean/Greek