Made a great cook method There’s usually more versatility than a great recipe up your sleeve. You can use one cooking method to cook all kinds 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 easy, but it also delivers consistently delicious results!
To demonstrate the versatility of oven roasting, today I’d like to share a simple recipe Bundle sheet Roast chicken. While it might see A bit odd, this method produces crispy-skinned yet juicy chicken, plus the best roasted vegetables in savory chicken drippings.
This easy roast chicken makes a great meal any night of the week! You can also skip the vegetables and potatoes if you want Shred the chicken And use it for a different recipe. (Like I said, the possibilities are endless!)
How to Make the Perfect Bundt Pan Roast Chicken
Ingredients:
1 whole chicken (about 5-6 pounds)
4 carrots, peeled
1 onion
1 lemon
10-15 small red potatoes
4 sprigs fresh thyme
2 bay leaves
2 tablespoons of olive oil
Salt and pepper, to taste
Directions:
Step 1 – Preparation
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 onions into large pieces (about 1-2″ in size). Quarter the lemons.
Step 2 – Fill
Add carrot slices, onion slices, quartered lemon, red potatoes, thyme sprigs and bay leaves. Bundle sheet. Drizzle the 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 the cavity rests on the hole and the chicken is in a firm, upright position. Rub the olive oil over the outside of the chicken and mix it well with salt and pepper.
Step 3 – Cook
Place a bundt pan in your oven and bake at 400°F for 15 minutes per 15 pounds 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 skin of the chicken as it cooks so that the skin does not overcook. If it looks like it’s getting a little dark in places, cover the crispy parts with some tin foil to keep them from rising.
When the chicken is cooked through (or the internal temperature reaches 160°F), let it rest at room temperature for 15 minutes before carving.
Bonus step – make the gravy!
Make a simple roux of flour and butter (or cornstarch and butter to make it gluten-free). Add the roux dripping from the bottom of the bundt pan and stir until thickened.
Pour your lemon-y chicken gravy generously over your bundt pan roast chicken and vegetables. Yum!
Roasting may be my favorite cooking method, but what about yours?
Bundt Pan Roast Chicken Recipe
This all-in-one recipe makes dinnertime fun! Or omit the vegetables and use them elsewhere to make a delicious roast chicken.
- 1 A whole chicken 5-6 pounds
- 4 carrot Peeled
- 1 onion
- 1 Lemon
- 12 Small red potatoes
- 4 sprigs Thyme
- 2 Bay leaves
- 2 Spoon olive oil
- salt and pepper to taste
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Remove the giblets from the chicken and season the interior with salt and pepper.
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Cut the carrot and onion into large chunks and quarter the lemon.
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Add the carrot, onion, lemon, potato, thyme and bay leaf to your bundt pan.
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Drizzle the olive oil, salt and pepper over the top and toss until everything is evenly coated.
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Cover the hole in the center of the bundt pan with a piece of tin foil, then position the chicken so that the cavity rests on the hole.
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Bake at 400°F for 15 minutes per pound of chicken until internal temperature reaches 160°F.
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Rest at room temperature for 15 minutes before carving.
Calories: 642kcalCarbohydrates: 75gProtein: 32gFat: 25gSaturated Fat: 6gCholesterol: 95mgSodium: 195mgPotassium: 2360mgFiber: 9gSugar: 9gVitamin A: 7033IUVitamin C: 53mgCalcium: 82mgIron: 5mg
