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Bundt Pan Roast Chicken Recipe From KJ’s Kitchen
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This is one recipe you will make time and time again!
It’s super easy and the whole family will love it! It’s a bundt pan roast chicken recipe from KJ’s Kitchen that not only includes a protein but all the veggies as well! Plus the kids or grands will love to help with it!
Check out the recipe below and HAPPY EATIN From KJ’s Kitchen! ENJOY!
INGREDIENTS
4 cloves garlic
2 carrots, chopped
1 onion, quartered
1/2 lb. yukon gold potatoes, quartered
extra-virgin olive oil
2 teaspoons herbes de Provence
Zest from one lemon
1 lemon, sliced
1/2 teaspoon paprika
kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 large bunch fresh rosemary
1 3-4 lb. chicken, gizzards removed
5 tablespoons unsalted butter, 4 at room temp, and on melted, plus more melted for the pan
DIRECTIONS
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.
(KJ’s Cook Note🙂 I usually let the chicken rest in the fridge for two hours to let the seasonings soak in. I bring it to room temp 30 mins before the next step.
Preheat oven to 425° Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a piece of foil. Combine the potatoes, garlic, carrots, onion 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 or olive oil. Scatter sprigs of fresh thyme and rosemary on top of the vegetables. Roast for 20 minutes.
Meanwhile, mix together the lemon zest, paprika, 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.
Place the chicken in the middle of the Bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, cooking 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. Serve with roasted vegetables and extra pan juices.
