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.

Prep Time:

20 mins

Cook Time:

1 hr 10 mins

Rest Time:

5 mins

Total Time:

1 hr 30 mins

Servings:

4 to 6

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 4 to 6 servings

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.

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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.

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Nutrition Facts (per serving)

738	Calories
33g	Fat
56g	Carbs
54g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 738
% Daily Value *
Total Fat 33g	42%
Saturated Fat 9g	45%
Cholesterol 160mg	53%
Sodium 1571mg	68%
Total Carbohydrate 56g	20%
Dietary Fiber 7g	25%
Total Sugars 9g
Protein 54g	108%
Vitamin C 103mg	115%
Calcium 132mg	10%
Iron 5mg	27%
Potassium 1876mg	40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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