Mediterranean Bundt Pan Chicken and Potatoes
2-3 pound whole roaster chicken, patted dry
3 Tablespoons SMSF Mediterranean Mama seasoning, divided
5-8 yellow flesh potatoes, washed, patted dry and cubed
4 tablespoons olive oil, divided
Shop for the spice blend in this recipe:
Set oven to 375° Remove or move any upper racks and set a rack in the lower third of the oven.
Combine cubed potatoes, 1 tablespoon SMSF Mediterranean Mama seasoning and 1 Tablespoon olive oil. Toss to coat evenly.
Cut a piece of heavy duty foil. Fold into quarters. Press foil tightly over the "core" of the Bundt pan to cover it. Place lemon half on top of foil. Pour seasoned potatoes around the bottom of the Bundt pan, distributing evenly.
Season the chicken inside and out with the remaining SMSF Mediterranean Mama seasoning and stand the chicken up so that the larger cavity is at the bottom. Fit the chicken snugly over the lemon, pulling it down so that it is securely centered.
Roast in oven for 60-75 minutes until juices run clear and meat thermometer reads 165°.
Once done, remove from oven. Rest for 10 minutes.
Serve chicken with potatoes and use a slotted spoon to retrieve potatoes from the Bundt pan