Juicy Baked Chicken and Veggies on a Bundt Pan

JUICY BAKED CHICKEN AND VEGGIES ON A BUNDT PAN
1 large bundt pan, sprayed with PAM
1 (4-6 lb.) whole chicken, rinsed and patted dry
12-15 baby Yukon gold potatoes
1 large Vidalia onion, sliced
1 (8-oz.) bag baby carrots
12 whole garlic cloves
1 large lemon, sliced
Fresh rosemary and thyme sprigs
1 bottle Marzetti Vineyard Dressing (I used Citrus Pinot Noir flavor)
Kosher salt, black pepper
Olive oil

1. In a bowl, combine the potatoes, onion, carrots and garlic. Drizzle with olive oil and season with salt and pepper.
2. In the prepared Bundt pan, place the veggies in the bottom of the pan.
3. Drizzle some of the dressing all over the veggies.
4. Rub olive oil all over the chicken and season with salt and pepper.
5. Take some foil and cover the hole in the bundt pan.
6. Sit the seasoned chicken over the hole.
7. Place lemon slices all around the veggies.
8. Place about 3 sprigs of rosemary and 3 of thyme around the tops of the lemon slices.
9. Place in preheated oven of 425.
10. Bake 1-1 ½ hours or until chicken is done.
11. Remove from oven.
12. Lift the chicken and let set 5 minutes, then carve and serve with the veggies.
    *You can change up the veggies. If you decide to use veggies that require less cooking time such as green beans, asparagus, broccoli, just season them and place them in the last 15-20 minutes of cooking.