Easy Bundt Pan Roasted Greek Chicken and Vegetables

Ingredients

• cooking spray
• 2 pounds red potatoes
• 1 red bell pepper
• 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
• 0.5 teaspoons kosher salt
• 1 tablespoon seasoning , divided
• 0.25 teaspoons ground black pepper
• 2 teaspoons lemon zest , plus more for garnish
• tos 4 pound whole chicken , cleaned and patted dry with paper towels
• 0.25 cups feta cheese
• 1 tablespoon fresh dill , optional

Instructions

1. 1

   Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a Bundt pan with cooking spray.

2. 2

   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.

3. 3

   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.

4. 4

   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).

5. 5

   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.