Preheat oven to 425 F. Line a Bundt pan with foil or lightly coat pan with cooking spray.
In a small dish combine all seasoning ingredients.
In a large bowl, toss potatoes, peppers, onion, carrots, olive oil & 2 tsp seasoning mix. Toss well to coat then place mixture in the bottom of the Bundt pan.
Sprinkle chicken evenly with remaining seasoning. Place chicken cavity over the Bundt pan center with legs facing down on top of the vegetables. Place Bundt pan on a baking sheet.
Bake at 425 for the first 30 minutes then reduce heat to 400 F. Bake until chicken is no longer pink at the bone & the juices run clear, about 1 1/2 – 2 hours. 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 F.
Remove chicken to a cutting board to rest for 5-10 minutes. Toss veggies with cheese & dill.
On a serving platter place veggies & top with chicken pieces. Garnish with more fresh dill & lemon zest if perferred.