Easy Bundt Pan Roasted Greek Chicken and Vegetables Tarifi

Malzemeler

• 2 pounds baby gold or red  potatoes, cut into 1 1/2-inch pieces1 red bell pepper, cut in 1 1/2- inch pieces1 green bell pepper, cut into 1 1/2-inch pieces1 large red onion, cut in 1 inch pieces2 large carrots, peeled and cut in 1-inch pieces2 Tablespoons olive oil1 Tablespoon Greek seasoning, divided1/2 teaspoon kosher salt1/4 teaspoon freshly ground black Pepper2 teaspoons Lemon zest, plus more for garnish if desired1 (3 to 4 pound) whole chicken, cleaned and patted dry with paper towels1/4 cup crumbled feta cheese1 Tablespoon fresh dill (optional)

Hazırlanışı

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