Cooking every night can get boring, so why not try something new?  CHICK IT UP A NOTCH!  

This “Hallelujah Chicken” recipe from AllRecipes uses a Bundt pan to create a delicious and visually appealing dish. It’s easy to make, presents beautifully, and tastes fantastic.

**Ingredients:**

• * Nonstick cooking spray
• * 2 pounds baby gold or red potatoes, cut into 1 1/2-inch pieces
• * 1 red bell pepper, cut into 1 1/2-inch pieces
• * 1 green bell pepper, cut into 1 1/2-inch pieces
• * 1 large red onion, cut into 1-inch pieces
• * 2 large carrots, peeled and cut into 1-inch pieces
• * 2 tablespoons olive oil
• * 1/2 teaspoon kosher salt
• * 1 tablespoon Greek seasoning, divided
• * 1/4 teaspoon freshly ground black pepper
• * 2 teaspoons lemon zest, plus more for garnish
• * 1 (3 to 4 pound) whole chicken, cleaned and patted dry with paper towels
• * 1/4 cup crumbled feta cheese
• * 1 tablespoon fresh dill (optional)

**Directions:**

1. Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a Bundt pan with cooking spray.

2. Add potatoes, red pepper, green pepper, onion, carrot, olive oil, salt, pepper, and 1 teaspoon Greek seasoning to a large bowl and toss well to coat. Add the mixture to the bottom of the prepared Bundt pan.

3. Sprinkle the chicken evenly with the remaining Greek seasoning. Place the chicken cavity over the Bundt pan center with legs facing down on top of the vegetables. Place the Bundt pan on a rimmed baking sheet.

4. Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 1 hour 10 minutes. Cover the top half with foil after 30 minutes to avoid over-browning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

5. Remove the chicken to a serving platter or cutting board to rest for 5 to 10 minutes. Toss the veggies with feta and dill, and serve with sliced chicken. Top with more lemon zest.

Enjoy!

Best regards,

Carol