Bundt Pan Roasted Greek Chicken and Vegetables is a clever and flavourful twist on classic roasted chicken. Using a bundt pan allows the chicken to roast upright, ensuring even cooking and crispy skin while the vegetables cook in the base, soaking up all the savoury juices. Flavoured with lemon, garlic, olive oil, and herbs, this dish embodies the bright, bold essence of Greek cuisine.
Bundt Pan Roasted Greek Chicken and Vegetables:
This cooking method became popular in modern kitchens as a creative way to make roasting simpler and more efficient. By combining the rustic flavours of traditional Greek-style chicken with a bundt pan technique, you get a dish that is both visually impressive and incredibly delicious. It’s a wholesome one-pan meal perfect for family dinners, holidays, or entertaining guests.
History of Roasted Greek Chicken and Vegetables:
The tradition of Greek roasted chicken goes back centuries, rooted in Mediterranean cooking that celebrates simple ingredients and bold flavours. Classic Greek roasts often feature whole chicken seasoned with olive oil, lemon juice, garlic, and herbs like oregano and thyme. These flavours reflect the abundance of fresh produce and herbs in the region and the Greek philosophy of letting natural ingredients shine. Roasted meats were often prepared for family gatherings, feasts, and festive occasions, making them a symbol of hospitality and tradition.
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Roasted Greek Chicken and Vegetables
Ingredients
- 1 whole chicken (about 4–5 lbs)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- Juice and zest of 1 lemon
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 large onion, cut into wedges
- 2–3 carrots, cut into chunks
- 2–3 potatoes, cubed
- 1 red bell pepper, sliced
- 1 cup chicken broth (or water, optional for extra moisture)
Instructions
- Preheat oven to 400°F (200°C).
- Prepare chicken: Pat chicken dry with paper towels. Rub it inside and out with olive oil, garlic, lemon juice/zest, oregano, thyme, paprika, salt, and pepper.
- Prepare bundt pan: Place chopped vegetables (onion, carrots, potatoes, bell pepper) in the base of the bundt pan. Add chicken broth if desired.
- Set chicken upright: Slide the whole chicken over the centre tube of the bundt pan so it stands upright above the vegetables.
- Roast: Place bundt pan on a baking sheet (to catch any drippings) and roast for 70–80 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- Rest: Remove from oven and let chicken rest 10 minutes before carving.
- Serve: Slice chicken and serve alongside the roasted vegetables.
Notes
- A bundt pan helps air circulate, making the skin crispy.
- Place foil under the pan to prevent oven drips.
- Add olives or artichokes for extra Greek flair.
- Use fresh herbs (rosemary, parsley) for stronger flavour.
- Leftovers make great fillings for wraps or salads.
Tips for Roasted Greek Chicken and Vegetables:
- Dry the chicken well before seasoning for crispier skin.
- Marinate the chicken overnight for deeper flavour.
- Use baby potatoes and carrots for quicker prep.
- If skin browns too quickly, tent with foil.
- Save the pan drippings to make a quick gravy.
FAQs for Greek Chicken and Vegetables:
Q: Can I use chicken pieces instead of a whole chicken?
Yes, though cooking time will be shorter.
Q: What if I don’t have a bundt pan?
Use a roasting rack or beer can method to keep chicken upright.
Q: Can I make this recipe ahead of time?
It’s best served fresh, but you can prep the seasoning and vegetables ahead.
Q: Can I use boneless chicken?
You can, but the bundt method works best with a whole chicken.
Q: What sides go well with this dish?
Greek salad, pita bread, or tzatziki dip pair perfectly.
Conclusion:
Easy Bundt Pan Roasted Greek Chicken and Vegetables is a flavourful, creative twist on traditional roasted chicken. With tender meat, crispy skin, and perfectly seasoned vegetables, it’s a wholesome, one-pan meal that brings Greek-inspired flavours right to your table.