Bundt pan chicken
Makes 6 to 8 servings
Cook’s notes: I wanted to make the whole chicken in a crockpot, but had run out of time for that day. We don’t own a roasting pan, so I went looking for alternative ways to roast a chicken. This recipe, which is adapted from Iowa Girl Eats, is a winner. You could also add chunks of yellow onion to the potatoes. The chicken has a delicious flavor, and this recipe is easy enough for weeknight cooking.
About 2 lbs. sweet potato, chopped into bite-sized pieces
4 organic whole carrots, peeled and chopped
6 garlic cloves
1 Tablespoon extra virgin olive oil
Kosher salt and ground black pepper
1 whole chicken (about 3.5 to 4 lbs.)
1 lemon, cut in half
2 Tablespoons melted butter
1 Tablespoon Rosemary Rub (recipe below)
4 teaspoons dried rosemary powder
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat oven to 425F degrees. Move the oven rack to the lowest position. Lightly coat a Bundt pan with non-stick spray and place it on a baking sheet.
Combine potato pieces, carrots, and 6 garlic cloves in a large bowl. Drizzle with just enough olive oil to coat them lightly, toss to combine, and season with salt and pepper to taste. Transfer vegetables to prepared Bundt pan.
Remove any giblets or plastic from the chicken, and pat it dry with a paper towel. Insert the lemon halves into the cavity. Invert chicken over the center post of the Bundt pan. Stir the Rosemary Rub into the melted butter; brush the outsides of the chicken with the butter mixture. Gently pull the legs forward so the chicken is in a tripod position on the bed of vegetables.
Place Bundt pan on the baking sheet inside. Roast for 50 to 60 minutes, or until a thermometer inserted into the thickest part of the thigh reads 160F degrees. Remove the chicken from the Bundt pan, and set it aside on a cutting board. Remove the lemon halves from inside the chicken.
Turn oven up to 450F degrees. Return the Bundt pan to the oven and continue roasting vegetables for 10 minutes while the chicken rests. Carve the chicken and serve with the potatoes.