I like to think that I know my way around the kitchen, but when it comes to cooking a whole bird, I get really intimidated. So, I usually leave it to the pros and pick up a pre-cooked Rotisserie when I’m at Walmart. No shame.
But this hack for roasting chicken in a bundt pan is probably the easiest way I’ve seen anyone cook a chicken yet– and the recipe that goes with it is SO delicious!
Bundt Pan Roast Chicken Hack (and Recipe):
- 1 whole chicken
- 2 tsp. herbes de Provence
- Salt and pepper
- 5 tbsp. unsalted butter (4 at room temperature, 1 melted)
- 1 1/2 pounds Yukon Gold potatoes
- 4 cloves of garlic
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 tsp. paprika
- 1 tbsp. chopped Italian flat-leaf parsley
Rub the chicken all over, including the inside with 1 tsp. of herbes de Provence, 1 tbsp. of salt and 1/4 tsp. of pepper. Refrigerate for at least 2 hours or overnight– just 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 Bundt pan and cover the tube hole in the middle with a piece of foil. Place the potatoes in the pan along with the 3 smashed garlic cloves, 1/2 tsp. of salt and a few grinds of pepper. Toss with 1 tbsp. of melted butter and 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 a chicken thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, usually about 50-55 minutes. When it’s ready, place 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.