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. 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!
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Bundt Pan Roasted Chicken & Vegetables
Bundt Pan Roasted Chicken & Vegetables is a savory supper of crispy chicken and tender root vegetables made in a bundt pan!
- 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
- 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.
- 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.
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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.
Hope you had a great weekend, too!