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