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!
Lisa 11.10.2014
Hi Kristin,
I wish I would have seen this yesterday before I put a whole chicken in my slow cooker. Ugh! It was not my favorite meal. This bundt pan method makes the chicken so crispy! What’s not to love? I will be making this next time.
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Followed this recipe but cooked my chicken 10-15min longer because my bird was a little bigger and it was DELISH!!
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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!
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?
Iowa Girl Eats 02.04.2013
Go ahead and roast it with the breasts up.
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. :(
Christina Link 12.30.2012
I used an angelfood cake pan insert to stand up the chicken and worked fine.
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!
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You stand that chicken up like a real human and that makes me sad and happy at the same time.
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.
Monique @ Ambitious Kitchen 11.10.2012
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. :)