Bundt Pan Roasted Chicken (Print Version)
# Ingredients:
→ Vegetables
01 -
1 1/2 lbs baby potatoes, such as Yukon gold or red, halved if large
02 -
1 yellow onion, chopped into wedges
03 -
1 lb carrots, peeled and chopped
→ Pan and roast preparation
04 -
2 tablespoons extra virgin olive oil
→ Chicken and seasoning
05 -
1 whole chicken, 3-4 lbs
06 -
2 teaspoons salt
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon paprika
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon garlic powder
11 -
1 teaspoon dried thyme
# Instructions:
01 -
Preheat oven to 425°F.
02 -
Grease a 12-cup bundt pan with nonstick spray or butter. Fold a small square of aluminum foil and place it over the center hole of the bundt pan.
03 -
Place the potatoes, onion, and carrots into the bundt pan. Drizzle the vegetables with half of the olive oil.
04 -
In a small bowl, combine salt, onion powder, paprika, black pepper, garlic powder, and dried thyme. Stir to mix thoroughly.
05 -
Sprinkle half of the seasoning mixture over the vegetables and toss to coat evenly.
06 -
Pat the chicken dry. Drizzle the remaining olive oil over the chicken and sprinkle with the remaining seasoning mixture. Rub the seasoning into the chicken to ensure even coating.
07 -
Place the chicken cavity over the center hole of the bundt pan.
08 -
Bake in the oven until the chicken reaches an internal temperature of 165°F, approximately 60-70 minutes.
09 -
Let the chicken rest for 10-15 minutes before serving.