Ingredients:

  • 1 whole roasting chicken (approx. 1.8 kg / 4 lbs)
  • 1 lemon, halved
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 60 ml extra virgin olive oil
  • 2 tbsp dried oregano
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 lemon, zested
  • 500g Yukon Gold potatoes, cut into 1-inch chunks
  • 2 large carrots, sliced into thick rounds
  • 1 large red bell pepper, roughly chopped
  • 1 medium red onion, wedged
  • 100g feta cheese, crumbled
  • 15g fresh dill, chopped

Instructions:

  1. Preheat your oven to 200°C (400°F). In a small bowl, whisk together the olive oil, dried oregano, smoked paprika, garlic powder, sea salt, black pepper, and lemon zest to create a rub.
  2. In a large mixing bowl, toss the chopped potatoes, carrots, red bell pepper, and red onion with half of the prepared lemon-herb rub until evenly coated.
  3. Place a standard Bundt pan onto a rimmed baking sheet. Arrange the seasoned vegetables in the bottom of the pan around the center tube, ensuring the tube remains clear.
  4. Pat the chicken dry with paper towels. Stuff the cavity with the lemon halves, smashed garlic, and rosemary sprigs. Brush the remaining herb rub over the entire exterior of the chicken.
  5. Carefully slide the chicken's cavity over the center tube of the Bundt pan so it stands upright. Roast for 1 hour and 15 minutes, or until the internal temperature of the thickest part of the breast reaches 74°C (165°F).
  6. Remove from the oven and let the chicken rest for 10 minutes before carving. Serve the carved chicken over the roasted vegetables, garnished with crumbled feta and fresh dill.