Ingredients:

  • 1 (4.4 lb) whole chicken
  • 3 tbsp extra virgin olive oil
  • 2 tbsp dried Greek oregano
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 2 large red bell peppers, cut into large chunks
  • 1 medium red onion, cut into wedges
  • 1 cup Kalamata olives, pitted
  • 4 oz feta cheese, cubed
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • Fresh parsley and lemon wedges for garnish

Instructions:

  1. Preheat your oven to 200°C (400°F). Lightly grease the inside of your Bundt pan with a little olive oil. Place a small piece of folded aluminum foil over the center hole of the Bundt pan. This prevents any juices from leaking through to the baking sheet below, keeping the flavor concentrated in the veggie bed.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, garlic powder, salt, and pepper. This is your flavor engine. Take about 3 tablespoons of this mixture and set it aside — we will use that for the vegetables.
  3. Toss the halved potatoes, peppers, red onion, and rosemary with the reserved marinade. Scatter them into the bottom of the Bundt pan around the base of the chicken.
  4. Pat the chicken completely dry with paper towels. Note: Moisture is the enemy of crisp skin. Rub the remaining marinade all over the chicken, including under the skin of the breast if you can reach it. Carefully slide the chicken's cavity onto the center post of the Bundt pan. It should sit upright, stable and proud.
  5. Place the pan on the center rack of the oven. Cook for 1 hours 15 mins until the chicken's internal temperature reaches 74°C (165°F) and the skin is shatter crisp and dark golden.
  6. During the last 10 minutes of roasting, sprinkle the Kalamata olives and cubed feta over the vegetables. They only need a few minutes to warm through and for the feta to slightly soften.
  7. Remove the pan from the oven. Let the chicken rest on the post for 15 minutes before moving it. Note: This allows the juices to redistribute so they don't flood the pan when you carve.
  8. Carefully lift the chicken off the post and onto a carving board. Toss the vegetables in the accumulated juices at the bottom of the pan. Serve the carved chicken over a bed of the roasted veggies, garnished with fresh parsley and extra lemon wedges.