Roasted Greek Chicken and Vegetables
A simple, one-pan roasted chicken with vegetables, seasoned Greek-style with lemon, garlic, and herbs. Crispy skin, juicy meat, and flavorful veggies in one dish.
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.