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!
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!!
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.
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.
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!
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. ( :
leesa 11.05.2012
I wonder if this would work with a turkey also??
Iowa Girl Eats 11.07.2012
I’m not sure! You’d probably need a pretty big bundt pan! :)
Katie @ Blonde Ambition 11.05.2012
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! :)
Sarah 11.05.2012
What a fantastic idea and it looks incredible! And now I’m starving!
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! ;-)
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!
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!
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?
Iowa Girl Eats 11.06.2012
Hey Amy! I think if you roasted it at a lower temp for 2 hours it would turn out really dry. Another alternative is to cook it in a slow cooker. I’ve never tried, but this recipe looks great! http://www.thelittlekitchen.net/2011/02/03/whole-chicken-in-a-slow-cooker/#.UJkRcGdwGuI
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!
Ashley @ Wishes and Dishes 11.05.2012
This is an awesome idea! I never thought about it before!
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
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!
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.
Elizabeth @ Southern Color 11.05.2012
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!
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.
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!