What is better than a roasted chicken? Crispy skin, tender meat, and flavorful vegetables cooked in the chicken juices. The best part is, it is so easy!
I found this recipe on one of my favorite food blogs and it made me CRAVE a roasted chicken. What a great idea to use a bundt cake pan!
I have a
small HUGE obsession with onions cooked in chicken juices. I would eat a meal of them.
Feel free to add whatever vegetables you would like. I added onions, garlic, and a mixture of colorful potatoes.
- 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
- 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, 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.