The Bundt Pan Roasted Greek Chicken is as visually stunning as it is delicious. Picture a golden, crispy-skinned chicken perched atop a vibrant bed of roasted vegetables—softly caramelized potatoes, carrots, and peppers glistening with olive oil and infused with savory juices from the chicken. The addition of crumbled feta and a sprinkle of fresh dill brings a touch of elegance, while lemon zest adds a subtle brightness, making the dish both rustic and refined. Served straight from the Bundt pan or carefully plated, this meal is sure to captivate your guests and elevate any dining experience.
Full Recipe:
- 4 medium potatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 large carrots, chopped
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons Greek seasoning (divided)
- 1 whole chicken (about 4-5 lbs)
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- Zest of 1 lemon
Directions:
- Preheat oven to 400°F (200°C). Lightly coat a Bundt pan with cooking spray.
- In a large bowl, combine potatoes, red pepper, green pepper, onion, and carrot. Toss with olive oil, salt, pepper, and 1 teaspoon of Greek seasoning until well coated. Transfer the mixture to the bottom of the prepared Bundt pan.
- Rub the remaining Greek seasoning evenly over the chicken. Place the cavity of the chicken over the Bundt pan center with the legs facing down, resting atop the vegetables. Place the Bundt pan on a rimmed baking sheet.
- Roast in the oven for about 1 hour 10 minutes, covering the top half of the chicken with foil after 30 minutes to prevent over-browning. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Remove chicken from the Bundt pan and let it rest on a serving platter or cutting board for 5-10 minutes.
- Toss the roasted vegetables with feta cheese, dill, and lemon zest. Serve alongside sliced chicken for a complete meal.
Prep Time: 15 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes
Kcal: 310 kcal (approximate per serving) | Servings: 6 servings