Bundt Pan Roasted Chicken & Vegetables

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It’s a roasted chicken & vegetables kind of day!

‘Tis a dark & stormy Sunday – well, overcast and drizzly anyway – and since we got our yearly fireplace inspection and sweep this weekend (locals: we’ve used Alpine Chimney for 2 years in a row – they’re great!) Ben was able to strike up the first fire of the season this morning and let it roar all day long. Cozy!

I was listening to the logs snap and crackle while browsing the weekly ads with coffee this morning, when I saw whole chickens were on sale at the grocery store for $6.99. I immediately knew the only way this lazy Sunday could get any better, would be if I were to roast one of those chickens with hearty veggies, then serve ‘em up hot and crispy.

Well, I suppose it could have been better if the chicken magically appeared in my refrigerator, rather than having to go out and get it, oh, and if I didn’t have 36 loads of laundry to do – but you know what I mean!

This was my first time roasting a chicken and it was soooo much simpler than I ever imagined. Rinse, pat, brush, season, roast. That’s it! Pair with hearty red-skinned potatoes, carrots, onions, and garlic, and you’ve got a feast in a bundt pan. Yeah, I can’t wait to show you this roasting method using a bundt pan. It’s semi hilarious, but lets the chicken get deliciously crisp on all sides. So mouthwatering!

Start with those aforementioned vegetables: 2lbs red-skinned potatoes, 3 medium carrots, and 1 onion – all chopped into bite-sized pieces. Add them to a big bowl with 6 garlic cloves.

Next drizzle in 2 Tablespoons extra virgin olive oil and season liberally with salt & pepper, then toss everything to coat and pour the veggies into a non-stick sprayed bundt pan. If you don’t have a bundt pan, a roasting pan, foil-lined baking sheet, or 9×13 casserole dish should work fine!

Next turn your attention to the chicken – this here is a 4lb chicken. Unwrap then rinse inside and out under cold running water, then pat it dry with paper towels.

I couldn’t help but feel like I was washing a baby during this process. I KNOW. My 4lb bundle of joy!

Season the inside of the chicken with salt and pepper then stuff it with 4 garlic cloves, and 1 lemon cut in half.

Next, invert the chicken over the top of the bundt pan. Isn’t this the best idea? I saw it on Real Simple last year and have never forgotten it. Roasting the chicken straight up and down ensures that the skin gets crispy on ALL sides!

Brush the entire chicken with 2 Tablespoons melted butter, season with more salt and pepper, then roast for 50-60 minutes at 425 degrees, or until a thermometer inserted into the thickest part of the thigh reaches 160 degrees. When it’s done, remove the chicken to a plate to rest for 10 minutes before carving.

My veggies needed a bit more time (I cut the potatoes a wee bit big,) so while the chicken was resting I cranked the oven to 450 degrees and let ‘em roast for 10 more minutes in the bundt pan. PERFECTION!

Bundt Pan Roasted Chicken & Vegetables

Print this recipe!

Serves 4

Ingredients:
4lb whole chicken
1 lemon, cut in half
10 garlic cloves, divided
2 Tablespoons melted butter
salt & pepper
2lbs red potatoes, chopped into bite-sized pieces OR 1lb Brussels sprouts, core cut off and halved
3 carrots, peeled and chopped
1 onion, peeled and chopped
2 Tablespoons extra virgin olive oil

Directions:

  1. Preheat oven to 425 degrees. Spray a bundt pan with non-stick spray then place on a baking sheet and set aside. Combine potatoes (or Brussels sprouts,) carrots, onion, and 6 garlic cloves in a large bowl then add oil and season with salt & pepper. Toss to coat then transfer to prepared bundt pan.
  2. Remove any giblets in the chicken then rinse inside and out under cold running water and pat dry with a paper towel. Season insides with salt and pepper, then stuff with remaining garlic cloves and lemon halves. Invert chicken over the center of the bundt pan, brush the outsides with melted butter, then season with salt and pepper.
  3. Move oven rack to lower position then place bundt pan and baking sheet inside. Roast for 50-60 minutes, or until a thermometer inserted into the thickest part of the thigh reads 160 degrees. Let chicken rest for 10 minutes before carving. Optional: While chicken is resting, turn oven up to 450 degrees and continue roasting vegetables in bundt pan if needed.

There are few things as delicious as slow-roasted chicken. That sizzling skin is crispy, buttery, and so. freaking. good!

While the outside is crisp, the inside is moist, juicy and tender, with a faint garlicky flavor. MMM!

Ben and I both went crazy for the roasted veggies. While some were crisp and golden from roasting on top, others were decadent and creamy from slow cooking in the juices from the chicken. I can’t even.

The best part is that leftovers are perfect for making quick and easy meals all week. Chop or shred the remaining roasted chicken then use it in:

Harvest Chicken Quinoa Soup

Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo

Chicken Caesar Chalupas

Chicken Noodle Soup

Cheesy Chicken & Broccoli Rice Casserole

Spinach & Artichoke Chicken Casserole

Buffalo Chicken Egg Rolls

 

Hope you had a great weekend!

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Comments

  1. noobchef 11.04.2012

    Okay that first picture where you sat the headless chicken was kinda creepy lol. But yea great technique and makes a lot of sense. Learned something new today!

  2. Allison 11.04.2012

    Love this idea!! gonna have to try this sometime soon!

  3. Jaclyn 11.04.2012

    I would have never thought of this in a million years! Such a great idea, cannot wait to try it!

  4. Jill 11.04.2012

    Love the simplicity of roasting chickens…and I’ve never tried it with a bundt pan.
    Our favorite way to roast a chicken: stick a can of beer up the rear end and then roast/grill the bird. So tender and delicious! :)

  5. Lindsey 11.04.2012

    Yummy! My mouth is watering… and I can just taste the juicy chicken!!! :)

  6. Afton 11.04.2012

    In a bundt pan! How clever! I roast chicken all the time, and I can’t wait to try it in a bundt pan now!

    Also- please post what you do with the leftover roasted chicken. I’m running out of ideas!

  7. Candy 11.04.2012

    Yum! Perfect start to some crockpot chicken stock with that gorgeous carcass! I love repurposing roasted chicken.

    • Okoboji Kari 11.05.2012

      Please share how you do that Candy!! ;)

  8. Ashley 11.04.2012

    This might be out of left field, but are you wearing a smartypig shirt?! I love my smartypig account; so much so that my boyfriend sometimes tells me that I’m a smartypig.

  9. Michele 11.04.2012

    I always used to wash chicken before I cooked it until I read on the USDA website that you don’t need to. In fact, you really shouldn’t!
    http://www.fsis.usda.gov/FACTSheets/Does_Washing_Food_Promote_Food_Safety/index.asp

    Anyway, that chicken looks delish! I’ve always stuffed my roasted chickens but I would like to try this.

    • Kristin 11.05.2012

      Big 2nd. Roasting takes care of the bacteria, and if you insist on washing, you’re just spreading fecal (yuck!) bacteria all over your sink and on kitchen surfaces.

    • Sara 11.05.2012

      Also, cook any poultry to at least 165…just been drilled into my head so many times during culinary school and ServSafe. :)

      Looks awesome and love the bundt pan idea! (I always think of the movie “My Big Fat Greek Wedding” when I hear the word ‘bundt’)

  10. I’ve never even thought about roasting a turkey, but you make it look so easy, I might just have to give it a try. It looks super delicious and I love the pic of you holding up the chicken. ;)

  11. Nancy 11.04.2012

    KRISTIN. This is honestly my favorite home-made meal that I ask my Mom to make for me when I fly home. A roast chicken and set the fire place. Ugh, thanks for making me home sick ;)

  12. Jen 11.04.2012

    What a great idea, I love roasting chicken it’s so easy and very good, I also stuff mine with garlic and lemon. I rub mine with olive oil, lemon juice and herbs, garlic that I mix or blend up. I don’t eat the skin but I do make a gravy with the juices so yummy with the lemon!

  13. Danika 11.04.2012

    What an awesome idea! I think I’ll buy a bundt pan specially!

  14. Lauren 11.04.2012

    Never in my life have I roasted a full chicken but I think it’s something every cook should do at one point or another. It looks so simple but just time consuming. Regardless, it’s delicious I imagine.

  15. This is going to be my Monday night dinner for sure. I will have to dust off my bundt pan since I hardly ever use it and sit a chicken right on it. Can’t wait to try it.

  16. Jules 11.04.2012

    That is positively genius. Also, I love when tips and tricks are like real life tested, ya know.

  17. Karen 11.05.2012

    Great idea to roast the chicken upright- love tips like that! Definitely trying it next time I’m roasting a bird

  18. You are my hero. I have been terrified of cooking a whole chicken like that!! Wow. It looks so great!

  19. Love roasting a whole chicken!! Makes the house smell divine and so so easy. This looks lovely. I also like throwing a whole chicken in the crockpot with some lemon slices, rosemary and onion. Makes for the juiciest chicken with zero effort at all :)

  20. Trisha 11.05.2012

    I received a roasting pan for a bridal shower gift almost two years ago. I’ve never used it because I’ve always been afraid of roasting my own bird. Now that I’ve seen this, I’m not afraid but also feel like I don’t need my roasting pan. Bundt pan FTW!

  21. DawnK 11.05.2012

    That looks delicious! I love roast chicken, not only or that night’s meal, but for the carcass so I can make chicken stock! Yum! Both cooking the chicken and making the stock afterwards make the house mell so good!

  22. Julia Jolliff 11.05.2012

    I love the idea of sticking a lemon in the chicken. I had not thought of that before! Looks delicious.

  23. Yum – that chicken looks perfectly cooked! Did the lemon and garlic not fall out when you inverted it on the bundt pan??

    • Iowa Girl Eats 11.05.2012

      I put the garlic cloves in first, followed by the lemon halves, then the center of the bundt pan actually helped hold everything in!

  24. sharon weaver 11.05.2012

    As much as i love roasting a chicken, you just can’t beat the roasted chicken as Costco for $4.99. I’m lazy that way, but i’ll try this when they go on sale.

  25. STACY 11.05.2012

    That’s great! I am definitely going to have to give that a try. Tonight however, I’m making pot roast in the crock pot with potatoes, carrots and onion and beef gravy. Can’t wait!

  26. Amy 11.05.2012

    You are too darn cute! And this looks totally yummy! I pinned this and your chicken and dumplings. I think you shoot put a picture of you and your 4lb baby up in all your chicken recipes for laughs. That was funny! Thanks for the recipes!

    Amy

  27. This is an awesome idea! I never thought about it before!

  28. Diane 11.05.2012

    Can’t wait to try this! Did you have juices dripping out the center of the bundt pan from the cavity of chicken? I’m nervous about a huge mess in the oven.

    • Iowa Girl Eats 11.05.2012

      They dripped down the sides and into the bottom of the bundt pan, which made the bottom layer of veggies HEAVENLY. That said, I put the bundt pan on a cookie sheet just in case, but there wasn’t a drop on it at the end.

    • Melanie 11.06.2012

      I was wondering the same thing. My bundt pan has a hole in the “stem”. I started to wonder if all bundt pans were like mine, maybe others have no hole, so no worries about spillage down the center. Thanks for clarifying!

  29. Amy 11.05.2012

    I also need recipes that I can put in the oven for about two hours while I’m out running the kids around after school so it’ll be ready for my hubby at 6:00. Can I roast this chicken for two hours at a lower temp?

  30. Rachel 11.05.2012

    Looks so good! Think I’d add brussels sprouts and shallots. The thought of the chicken drippings over all the veggies is making my mouth water. Yum!

  31. J 11.05.2012

    I thought you aren’t supposed to rinse chicken? I just recently saw something about this on the news too, about how it just spreads raw chicken around your kitchen and has no good purpose…
    Thoughts??

    • Iowa Girl Eats 11.05.2012

      This is the way my Mom has done it my entire life and we’ve never had a problem. You can do whatever you are comfortable with though!

  32. Courtney F 11.05.2012

    Yum! I caught myself laughing because it looks like your meal is going to dance right out of that pan! ;-)

  33. Sarah 11.05.2012

    What a fantastic idea and it looks incredible! And now I’m starving!

  34. Uhhh YUM! I’ve only roasted one chicken in my life. It is so fun! Love how you described the veggies too…some crispy and others creamy…now I’m hungry! :)

  35. leesa 11.05.2012

    I wonder if this would work with a turkey also??

  36. Jennifer 11.05.2012

    Yes! I have decided that Sunday dinner is making a comeback in our house and this will be perfect. Not to mention, the kids will think it is hysterical… always a bonus when trying to get them to eat pretty much anything. ( :

  37. AbbieD 11.06.2012

    It’s official…I’m roasting a chicken this weekend. One question though…did it taste really lemon-y? I like lemon in my vodka drinks, but not so much in my food. In fact I don’t care for much of any citrus in my food. I know…I’m weird. :(

    I was thinking of stuffing it with garlic and an onion instead.

    • Melanie 11.06.2012

      I agree. Onion and garlic all the way! And maybe some rosemary?

    • Iowa Girl Eats 11.07.2012

      It is definitely not lemony tasting, the lemon helps keep the meat inside moist. An onion would be great though too!

  38. Abby 11.07.2012

    Am I the only one who cracked up at the upright turkey? The fella’s got quite the personality perched up like that!

    Also, yum.

  39. NIcole 11.09.2012

    Is there any part of this you could prepare the day before??

    • Iowa Girl Eats 11.10.2012

      You could definitely chop all the veggies the day ahead of time – just keep the potatoes in a bowl of water in the fridge so they don’t brown.

  40. Mary 11.10.2012

    I made this yesterday and have chicken stock simmering on the stove today. I did find that the bottom half of the chicken didn’t brown enough for me so I took it off the bundt pan for the last 20 minutes or so and it browned up nicely. Great idea!! Oh, I also put the veggies in the bundt pan and on the cookie sheet. They were sooo good!!

  41. Okay so this is my second time to your site but I am now obsessed so you’ll probably see my comments all the time.
    Secondly… What the delicious! Look at this chicken, it’s GORGEOUS. It’s simple, but would make anyone feel like a chef. AND it’s perfect for a dinner date in. :)

  42. Emily 11.17.2012

    What a great idea! I’m hosting a small Thanksgiving, so I’m going to make this instead of a turkey.

  43. Astrid Gallimimus 11.20.2012

    You stand that chicken up like a real human and that makes me sad and happy at the same time.

  44. [...] found this recipe on one of my favorite food blogs and it made me CRAVE a roasted chicken.  What a great idea to use [...]

  45. Christa Walsh 12.16.2012

    Hi Kristen,
    My husband and I made this chicken and found that the bottom half (legs) weren’t quite cooked. We had to put it back in for another 45 minutes or so. When you put your chicken in, was it pretty much on top of the veggies? Ours was kind of nestled into the veggies, so we wondered if that was the problem. Turned out great otherwise, and I’ve tried a bunch of recipes from you which have all been awesome, so thanks!

    • Iowa Girl Eats 12.17.2012

      Oh no, sorry to hear that! Yep the bird was propped really high on top of the veggies so all the skin would brown. I bet that was the issue!

  46. Christina Link 12.30.2012

    I used an angelfood cake pan insert to stand up the chicken and worked fine.

  47. Jessica S. 01.13.2013

    We made this last night and the underside of the chicken that rested on the veggies did not cook. Neither did the veggies. Put it in for longer and it STILL didn’t cook. Had to take it off the pan and put it on the cookie sheet to finish. So over 2 hours of cooking. We ended up eating leftover pizza instead since it took so much longer. Loved the concept but not worth the effort. :(

  48. Elyse 02.04.2013

    Simple and looks great! If I’m going to use a casserole/roasting pan should I put the chicken on it’s back or chest?

  49. Carol 02.13.2013

    I made this and it was great! Chicken was moist, but I did have to bake it for moe like 75min. It was 5lbs. The best part was the veggies…so tasty, flavorful!! Thanks for posting!

  50. [...] yeah, and about cooking things?  I totally rocked my husbands socks off tonight with this: Iowa Girl Eats Bundt Pan Roasted Chicken and Vegetables. When I took it out of the oven, he got really excited and called me a domestic [...]

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