Roast Greek Chicken and Vegetables in an Easy Bundt Pan Recipe

Looking for a hassle-free way to create a delicious and impressive meal? Look no further than this one-pan wonder! This recipe utilizes the unique shape of a bundt pan to create a self-contained roasting masterpiece. Tender, juicy Greek-style chicken sits nestled amidst a vibrant medley of roasted vegetables, all infused with the bright flavors of the Mediterranean.
Not only is this dish incredibly flavorful, but it's also incredibly easy to prepare. With minimal prep time and a single pan to clean, this recipe is a lifesaver for busy weeknights. Plus, the beautiful presentation, thanks to the bundt pan, makes it perfect for casual gatherings or a special family dinner.

Ingredients

• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 (3-4 pound) whole chicken, cleaned and patted dry
• 2 pounds baby potatoes, halved
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 head of broccoli, cut into florets
• 1 lemon, halved
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley, for garnish (optional)

Directions

1. Preheat your oven to 400°F (200°C). In a small bowl, whisk together olive oil, oregano, thyme, garlic powder, smoked paprika, salt, and pepper. Rub the spice mixture all over the chicken, ensuring it gets under the skin and into the cavity.
2. Toss the potatoes, bell peppers, onion, and broccoli florets with 1 tablespoon of olive oil and a sprinkle of salt and pepper. Arrange the vegetables in an even layer in the bottom of a lightly oiled bundt pan.
3. Place the seasoned chicken upright in the center of the bundt pan, nestling it amongst the vegetables. Tuck the lemon halves into the cavity of the chicken.
4. Roast in the preheated oven for 1 hour to 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
5. Once cooked, remove the pan from the oven and let it rest for 10 minutes before transferring the chicken to a serving platter. Spoon the roasted vegetables around the chicken.
6. (Optional) Sprinkle with crumbled feta cheese and fresh parsley before serving. Enjoy!