Easy Bundt Pan Roasted Greek Chicken and Vegetables

Recipe View Preheat & Prep: Begin by preheating your oven to 400 degrees F (200 degrees C). Lightly coat a Bundt pan with nonstick cooking spray. (5 minutes)

Recipe View Vegetable Medley: In a large bowl, combine the potatoes, red pepper, green pepper, onion, carrots, olive oil, salt, pepper, and 1 teaspoon of Greek seasoning. Toss well to ensure the vegetables are evenly coated. Transfer the mixture to the bottom of the prepared Bundt pan. (15 minutes)

Recipe View Season the Chicken: Sprinkle the whole chicken evenly with the remaining Greek seasoning, ensuring it's well-coated. (5 minutes)

Recipe View Roast: Carefully place the chicken cavity over the center of the Bundt pan, with the legs facing down on top of the vegetables. Place the Bundt pan on a rimmed baking sheet to catch any drippings. (2 minutes)

Recipe View Bake: Roast in the preheated oven for approximately 1 hour and 10 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. After 30 minutes, cover the top half of the chicken with foil to prevent over-browning. Use an instant-read thermometer inserted into the thickest part of the thigh, near the bone, to ensure it reaches an internal temperature of 165 degrees F (74 degrees C). (70 minutes)

Recipe View Rest & Serve: Remove the chicken to a serving platter or cutting board and let it rest for 5 to 10 minutes before carving. Toss the roasted vegetables with feta cheese and fresh dill (if using). Serve the sliced chicken alongside the vegetables, and garnish with additional lemon zest, if desired. (10 minutes)