That Chicken Thing

So I’ve decided to blog some of these recipes that I see on FB because why not.  My life is not all pandemonium and random thoughts. I also cook. And bake.  I often see recipes on FB and think, well that looks awesome, I wonder if it works. And I’m sure you have too.  So recently I did the Bundt Pan Roast Chicken. I give it a ten. Seriously.  Easy and delicious.  It goes like this:

Bundt Pan Roast Chicken

Ingredients:
3 cloves garlic
2 carrots, chopped
1 onion, quartered
1/2 lb. yukon gold potatoes, quartered
extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 large bunch fresh rosemary
1 3-4 lb. chicken, gizzards removed
1 lemon, sliced

Preheat oven to 425° and cover the hole 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.

How I did it:
I rough chopped the garlic, and used red potatoes. The Fiance likes red potatoes. With the skin on.  Don’t judge.  The rest was just the same, except for the fresh herbs. I used dried. Again, don’t judge. I bake, I don’t cook. Vanilla beans I have on hand always. Fresh herbs, not so much. Also, oddly the recipe says 1 lemon sliced, but refers to stuffing lemon HALVES in the bird. I compromised. Two lemons quartered. Note: Toss the veggies in a separate bowl with the olive oil, salt, and pepper - I stuck the chicken on the pan…in the pan?  BEFORE dumping the veggies in. Trust me on this. Easier to pack the veggies around the chicken then to move them out of the way so it fits.
PS: Don’t forget to take the gizzards, etc. out of the bird. Just sayin’, I may have a kid or two who has forgotten to do this.
It looked like this pre-cooking:

 

 Also I lined a roasting pan with foil and placed the bundt pan in that, to prevent any unexpected spills or leaks. Heavy duty foil is my best friend in the oven. 

So, in the oven at 425. That’s it. Done. Recipe says an hour to an hour and ten. I would say it went a good hour and a half. I blame my chef kid for making me paranoid about underdone poultry. Though I will never admit that to her. Yes, Katie, I checked the temp.

Done, it looked like this:

Fairly close to what it’s supposed to look like, I’d say. So, let it sit 15  minutes and remove from the pan. Carve as desired. I usually yank the legs off first.
OK so what we’ve got here is a chicken that, I swear, is as good as rotisserie chicken. Not in the least dried out, which I would have sworn being in the oven uncovered for over an hour, it would have been, but nope, even the white meat was delicious. Then the veggies, they soaked up some of that chicken juice, gave them the best flavor. With just two of us, there’s a bunch left over. I figure on one of two things: for chicken soup, I just need to dump some chicken stock in, maybe a bit more seasoning, some egg noodles and it’s good to go. Or I can do cream of chicken. Or perhaps chicken croquettes, salad….it’s such a versatile bird.

Bottom line:  This one is definitely a keeper. Kudos to the genius who thought of it!