Bundt Pan Chicken with Potatoes and Artichoke Hearts
1 3-1/2 pound chicken, dried inside and out with paper towels
1 9-oz package frozen artichoke hearts, thawed
2 red onions, peeled
1 red bell pepper, cut in half vertically, stemmed and seeded
2 large red potatoes, cut lengthwise into six pieces each
Salt and freshly ground pepper
1 tablespoon dried oregano
1-1/2 teaspoons dried thyme
Preheat the oven to 425 degrees F. Cover the center pillar of the Bundt pan with a small piece of foil and set aside.
Trim about ¼-inch of the top leaves from the artichoke hearts (they can be tough) and put them in a large bowl with the potato wedges. Cut the top off the onions, but keep the root end intact. Cut the onions in half lengthwise, then cut each half lengthwise in three pieces. Add the onion to the bowl. Cut the pepper in one-inch strips and add to the bowl.
In a small bowl, combine the oregano and thyme with a teaspoon each of salt and pepper. Add half the mixture to the bowl of vegetables, along with 2 tablespoons of olive oil. Toss the vegetables, oil, and herb mixture together, and spoon into the bottom of the Bundt pan. Add another 2 tablespoons of olive oil to the rest of the herb mixture and combine well. Fit the cavity opening of the chicken onto the center pillar of the pan, moving the legs out to stabilize it. Brush the oil and herb mixture all over the chicken.
Bake for an hour to an hour and a quarter. Using an instant-read thermometer, check the temperature of the joint where the thigh meets the body. It should be about 170 degrees F. Roast longer if necessary. Carefully remove the chicken to a cutting board (I use wads of paper towels to do this.) Let the chicken rest for 15 minutes. Meanwhile, turn the oven off and put the Bundt pan with the vegetables back in while the chicken is resting.
Carve the chicken and serve with the vegetables and their juices.