Having a great cooking method up your sleeve is typically much more versatile than having one great recipe. You can use one cooking method to cook all sorts of different things, so the possibilities are endless!
Today I want to sing the praises of one of my personal favorite cooking methods: oven roasting. Not only is it dead simple, but it also produces consistently delicious results!
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To demonstrate the versatility of oven roasting, today I want to share a simple method for making bundt pan roast chicken. While it might look a little strange, this method produces crispy-skinned yet juicy chicken, plus roasted veggies basted in savory chicken drippings.
This easy roast chicken makes a great meal any night of the week! You can also leave the veggies and potatoes out if you want to shred the chicken and use it for a different recipe. (Like I said, the possibilities are endless!)
How To Make Perfect Bundt Pan Roast Chicken
1 whole chicken (about 5-6 pounds)
4 carrots, peeled
10-15 petite red potatoes
4 sprigs fresh thyme
2 bay leaves
2 Tbsp olive oil
Salt and pepper, to taste
Step 1 – Prep
Start by removing the giblets or anything else from the inside of the chicken, then season the interior of the bird with salt and pepper. Set the chicken aside for now.
Next, use a sharp knife to cut the carrots and onion into large chunks (about 1-2” in size). Cut the lemon into quarters.
Step 2 – Fill
Add the carrot pieces, onion pieces, quartered lemon, red potatoes, thyme sprigs, and bay leaves to a bundt pan. Drizzle olive oil, salt, and pepper over the top and toss until everything is evenly coated.
Next, cover the hole in the center of the bundt pan with a piece of tin foil. Then position the chicken so that cavity rests over the hole and the chicken is in a sturdy, upright position. Rub olive oil over the outside of the chicken, and season it well with salt and pepper.
Step 3 – Cook
Place the bundt pan in your oven and bake at 400°F for 15 minutes per pound of chicken until cooked through. (My chicken was just over 6 pounds, so I cooked it for 1 hour 45 minutes.)
Keep an eye on the chicken while it cooks to make sure the skin doesn’t overcook. If it looks like it’s getting a bit dark in places, just cover the crispy parts with some tin foil to keep it from going over.
When the chicken is done cooking (or the internal temperature reaches 160°F), let it rest at room temperature for 15 minutes before carving into it.
Bonus Step – Make Gravy!
Make a simple roux of flour and butter (or cornstarch and butter to make it gluten free). Add the roux to the drippings from the bottom of the bundt pan and whisk until thickened.
Pour your lemon-y chicken gravy liberally over your bundt pan roast chicken and veggies. Yum!
Roasting may be my favorite cooking method, but what’s yours?
Bundt Pan Roast Chicken
This all-in-one recipe makes dinnertime a breeze! Or leave out the veggies to make delicious roast chicken to shred and use elsewhere.
- 1 whole chicken 5-6 pounds
- 4 carrots peeled
- 1 onion
- 1 lemon
- 12 petite red potatoes
- 4 sprigs thyme
- 2 bay leaves
- 2 Tbsp olive oil
- Salt and pepper to taste
Removing the giblets from the chicken and season the interior with salt and pepper.
Cut the carrots and onion into large chunks and cut the lemon into quarters.
Add the carrots, onions, lemon, potatoes, thyme, and bay leaves to your bundt pan.
Drizzle olive oil, salt, and pepper over the top and toss until everything is evenly coated.
Cover the hole in the center of the bundt pan with a piece of tin foil, then position the chicken so that cavity rests over the hole.
Bake at 400°F for 15 minutes per pound of chicken until the internal temperature reaches 160°F.
Rest at room temperature for 15 minutes before carving.