BUNDT® PAN CHICKEN

Bundt® Pan Chicken image

Roasted in a Bundt® pan, this chicken is crispy on the outside and super moist on the inside. Try it, tweak it, don't tweak it, take a picture, review it, and let me know what you think.

Provided by Farmkitchen

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

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Ingredients

1 (2 1/2 pound) whole chicken, or more to taste
5 red potatoes, chopped, or to taste
8 carrots, chopped
1 onion, chopped
3 tablespoons olive oil, divided
salt and ground black pepper to taste
1 stalk celery
½ teaspoon onion powder

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Cover the hole of a fluted tube pan (such as Bundt®) with aluminum foil.
Pat chicken dry with a paper towel. Toss potatoes, carrots, and onion in a bowl with 2 tablespoons olive oil. Season with salt and pepper. Place vegetables in the bottom of the prepared pan.
Cut celery into 2 pieces. Place in the cavity of the chicken and set chicken upright over the aluminum-foil-covered center of the prepared pan. Rub remaining olive oil onto the chicken; sprinkle with salt, pepper, and onion powder.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the oven and transfer to a plate. Cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 5 minutes before carving.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 25.5 g, Cholesterol 85.2 mg, Fat 15.9 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 3.7 g, Sodium 114.6 mg, Sugar 3.4 g