Bundt Pan Roasted Chicken Food

GRILLED BUNDT-PAN PROVENCAL CHICKEN WITH ROASTED POTATOES

Steps:

• Rub the chicken all over, including the cavity with 1 tablespoon salt, 1/4 teaspoon pepper and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before grilling.
• Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer potatoes until mostly cooked through, 3 to 4 minutes. Drain.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Put the par-cooked potatoes in the bundt pan, along with the 3 smashed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine.
• Mix together the lemon zest with the remaining 1/4 cup olive oil, 1 teaspoon herbes de Provence and the clove grated garlic in a small bowl. Pat the chicken dry and spread a little of the oil mixture under the skin of the breasts and thighs. Brush or rub the rest all over the chicken. Sprinkle with a little more salt and pepper. Place the chicken cavity over the middle of the Bundt pan so that the chicken is sitting upright on top of the potatoes.
• Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Cover and cook for about 40 minutes. Carefully rotate the Bundt pan so that the breast is facing the hotter side of the grill, and give the potatoes a quick stir for even cooking. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 25 to 30 minutes more. Remove from the grill and let rest 20 minutes before carving.
• Transfer the potatoes with a slotted spoon to a serving dish. Remove the pieces of garlic. Check for seasoning and add more salt and pepper, if necessary. Strain the fat and liquid in the bottom of the Bundt pan into a small saucepan, then spoon out most of the fat. Heat up the remaining liquid just enough to warm through. Squeeze in some lemon juice to taste and stir in the parsley. Serve the potatoes on the side and the cooking liquid drizzled over the carved chicken.

BUNDT PAN ROAST CHICKEN WITH POTATOES

Steps:

• Rub the chicken all over, including the cavity with 1 teaspoon herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before cooking.
• Arrange the rack to the lower third of the oven and preheat to 425 degrees F.
• Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the 3 smashed garlic cloves, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
• Meanwhile, mix together the lemon zest, paprika, remaining 4 tablespoons butter, 1 teaspoon herbes de Provence and grated garlic in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
• Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.
• Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.

CHICKEN DINNER IN A BUNDT PAN

Steps:

• Preheat oven to 350°.
• Mix seasonings together.
• Rub mixture on chicken including the inside.
• Stand chicken up in the bundt pan. Make sure the cone is inside of the cavity of the chicken. Tuck back wings.
• Add veggies around the chicken. Sprinkle with salt and pepper.
• Pour melted margarine over chicken and veggies.
• Put pan on a baking sheet to catch any drippings. Bake for 60 to 80 minutes depending on size of chicken. Bake until tender and veggies are done.

BUNDT PAN ROAST CHICKEN RECIPE

Steps:

• Preheat oven to 425 and cover the hold of the bundt pan with foil. In the bowl of a large bundt pan, combine garlic, carrots, onion and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables. Pat chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub olive oil all over the skin of the chicken, then season generously with salt and pepper. Place the chicken in the middle of the bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 1 hour to 1 hour 10 minutes. Let chicken rest for at least 15 minutes before slicing Serve with roasted vegetables and extra pan juices.