Bust outBundt Pan Roasted Chicken 2 that Bundt pan because we are making some chicken! I saw this method in Food and Wine Magazine and thought it was pretty genius. Having the chicken sit upright while cooking exposes the entire exterior to the heat, and lets the chicken get deliciously crisp on all sides. Throw all your vegetables in the bottom of the pan, and not only do you have a “one pan meal” but all of your veggies cook in the savory pan drippings and are totally awesome. The vegetables and spices used are completely customizable.  I used Trader Joe’s Poultry Rub to season the chicken – they have some great spice mixes!

Bundt Pan Roasted ChickenIngredients:
Whole chicken
3 medium potatoes
Yellow onion
Red bell pepper
Yellow bell pepper
Trader Joe’s Poultry Seasoning
1 tbsp. olive oil, plus more for brushing chicken
Salt and pepper

Bundt Pan Roasted Chicken 3Preheat oven to 450 degrees. Cover hole in center of Bundt pan with aluminum foil. Cut all vegetables into 1 inch pieces and mix with 1 tbsp. olive oil, salt and pepper and place in bottom of pan. Pat skin of chicken dry with a paper towel; having dry skin will ensure the crispiest skin possible. Place chicken in pan, arranging so that the chicken stands upright over the center tube of pan. Season liberally and brush with olive oil. Roast for approximately 1 hour, or until internal temperature reads 160 degrees. Let rest for 10 minutes before carving. Serve chicken and roasted vegetables on a large platter with juices from pan.


Wine Pairings:
Averaen Pinot Noir 2015

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