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
Description
Bundt Pan Roasted Chicken & Vegetables is a savory supper of crispy chicken and tender root vegetables made in a bundt pan!
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
- 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!
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!
stephanie@cookinfanatic 11.05.2012
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 :)
Kristi@My San Francisco Kitchen 11.05.2012
You are my hero. I have been terrified of cooking a whole chicken like that!! Wow. It looks so great!
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
Jules 11.04.2012
That is positively genius. Also, I love when tips and tricks are like real life tested, ya know.
Vita @ Juicer Depot 11.04.2012
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.
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.
Danika 11.04.2012
What an awesome idea! I think I’ll buy a bundt pan specially!
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!
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 ;)
Iowa Girl Eats 11.05.2012
Dang, sorry Nancy!! Now you can make it at home though! :)
kim@hungryhealthygirl 11.04.2012
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. ;)
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!
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.
Kelly Butler 05.14.2018
I always wash my chicken, however I sanitized afterwards. In my own opinion (just what I said my opinion), I find it absolutely scary not to wash it.
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’)
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.
Iowa Girl Eats 11.05.2012
I am! It’s one of my favorite tshirts. :)
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!! ;)
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!
Lindsey 11.04.2012
Yummy! My mouth is watering… and I can just taste the juicy chicken!!! :)
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! :)
Jaclyn 11.04.2012
I would have never thought of this in a million years! Such a great idea, cannot wait to try it!
Allison 11.04.2012
Love this idea!! gonna have to try this sometime soon!
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!