Roast Chicken, Bundt Pan Style

Roasting a chicken in a bundt pan is a simple and versatile method that yields a juicy, flavourful, and evenly cooked chicken with a crispy skin. This unusual cooking technique involves placing the chicken on top of a bed of vegetables, which are then infused with the chicken's savoury drippings, creating a delicious and efficient one-pan dinner. The key to success is curing the chicken, seasoning generously, and cooking at the right temperature to ensure a juicy and tender roast.

How to prepare the chicken

Preparing the chicken is a crucial step in achieving a juicy and flavourful roast chicken in a bundt pan. Here is a detailed guide on how to prepare the chicken:

Firstly, ensure you have a whole chicken, preferably ranging from 3.5 to 6 pounds, depending on the size of your bundt pan. Remove any giblets or unwanted parts from the chicken's cavity. Dry the chicken thoroughly by patting it with paper towels. This step is important as it helps the chicken develop a crispy skin during roasting.

Next, season the chicken generously. Start by seasoning the inside of the cavity with salt and pepper. You can also add other seasonings like dried thyme or herbes de Provence. Be sure to rub the seasonings onto the chicken cavity. For an extra flavour boost, you can also rub some of the seasonings under the skin of the chicken, especially the breasts and thighs.

After seasoning, it's time to add some moisture to the chicken. You can use olive oil, avocado oil mayonnaise, or butter. Coat the chicken skin with your preferred option, making sure to get a nice, even coverage. You can also add some lemon zest to the mix for a zesty aroma. Don't forget to give the chicken a nice massage to ensure the oil, butter, or mayonnaise is worked into the skin.

At this point, some recipes recommend refrigerating the chicken for at least 2 hours or even overnight. This step is optional but can help infuse the seasonings into the chicken. If you choose to refrigerate, remember to bring the chicken back to room temperature (around 30 minutes) before placing it in the oven.

Finally, stuff the chicken cavity. You can use a combination of lemon halves or wedges, sprigs of fresh thyme or rosemary, and garlic. This step adds flavour and moisture to the chicken from the inside out.

Now your chicken is prepared and ready to be placed in the bundt pan and roasted to perfection!

How to prepare the bundt pan

Preparing the bundt pan is a crucial step in the process of roasting a chicken in a bundt pan. Here is a detailed, step-by-step guide on how to prepare the bundt pan for the perfect roast chicken:

Firstly, it is important to grease the bundt pan to ensure the chicken and vegetables don't stick. You can use butter or cooking spray for this step. Grease the sides and bottom of the pan generously. This will also help to create a crispy exterior on the chicken and enhance the flavour of the dish.

Next, cover the hole in the centre of the bundt pan with a piece of aluminium foil. This step is crucial as it will ensure that the chicken juices and flavours are retained in the pan, infusing the vegetables and creating a moist and tasty roast.

After covering the hole, it's time to add the vegetables. Place the potatoes, carrots, onion, garlic, and any other vegetables of your choice into the bundt pan. Drizzle them with olive oil, salt, and pepper, or any other seasonings you prefer. You can also add fresh herbs like thyme and rosemary to enhance the flavour. Toss the vegetables until they are evenly coated and distributed in the pan.

Now, it's time to prepare the chicken. Remove any giblets or unwanted contents from the chicken cavity and season the inside generously with salt and pepper, or other seasonings of your choice. You can also stuff the cavity with lemon halves, garlic, or fresh herbs for added flavour.

Place the chicken on top of the covered hole in the bundt pan, ensuring it is in a sturdy, upright position. The chicken cavity should rest snugly over the centre of the pan. You can also place some herb sprigs and a lemon slice in the neck cavity for extra flavour.

Finally, rub the outside of the chicken with olive oil, butter, or mayonnaise, ensuring it is well coated. Season the chicken generously with salt and pepper, or other seasonings. You can also rub some of the seasoning mixtures under the skin of the chicken for added flavour.

Your bundt pan is now prepared and ready for roasting! Simply follow the remaining roasting instructions, and you'll have a delicious, moist, and flavourful roast chicken with vegetables, all cooked to perfection in your bundt pan.

How to prepare the vegetables

Preparing the vegetables for roasting in a bundt pan is simple. First, you'll want to decide on the vegetables you want to roast. Root vegetables such as potatoes, carrots, parsnips, and onions are great options, but you can also roast cruciferous veggies like broccoli and Brussels sprouts, or softer vegetables such as zucchini, bell peppers, and green beans.

Once you've selected your vegetables, it's time to prep them. Chop them into bite-sized pieces, aiming for roughly the same size so they cook evenly. You can peel the vegetables if you like, but it's not necessary – just give them a good wash. Drier vegetables will roast better, so be sure to pat them dry after washing.

Next, it's time to toss the vegetables with some oil. Use a mild-flavoured oil like olive or coconut oil, and enough to give them a glossy coating. This step is important as it helps the vegetables cook evenly, adds a rich flavour, and ensures they get nice and crispy.

After the vegetables are coated, it's time to season them. Sprinkle with salt and pepper, and perhaps some dried or fresh herbs like rosemary or thyme. You can also experiment with other seasonings like garlic powder, chilli powder, or a squeeze of lemon or orange juice.

Now you're ready to roast! Spread the vegetables out on a baking sheet, making sure they're in a single layer with a bit of space around them. If you're roasting multiple types of vegetables with different cooking times, you can roast them separately and combine them after, or add the quicker-cooking vegetables to the pan partway through. For most vegetables, an oven temperature of around 400-425°F is ideal, and they'll be done when they're easily pierced with a fork and have some charred bits.

How to cook the chicken and vegetables

To cook the chicken and vegetables, start by preheating your oven to 400-450°F. Grease a Bundt pan with butter or cooking spray and cover the hole in the middle with foil.

Next, prepare your vegetables. The exact mix of vegetables can vary, but commonly includes potatoes, carrots, onion, and garlic. Cut the vegetables into chunks and place them in the Bundt pan. Drizzle with olive oil, season with salt and pepper, and toss to combine. You can also add fresh herbs like thyme and rosemary.

Now, it's time to prepare the chicken. Start by removing any giblets or gizzards from the cavity and pat the chicken dry with paper towels. Season the cavity generously with salt and pepper, and stuff it with lemon halves, thyme, and rosemary (if using). Rub the outside of the chicken with olive oil or butter and season with more salt and pepper.

Place the chicken breast-side up in the middle of the Bundt pan, ensuring the cavity is resting over the foil-covered hole. The chicken should be sitting upright on top of the vegetables.

Bake until the chicken is cooked through and the skin is golden. This usually takes around 1 hour to 1 hour and 15 minutes, but the exact time will depend on the size of your chicken. The internal temperature of the chicken should reach at least 165°F when measured with a meat thermometer.

Once the chicken is cooked, let it rest for at least 15 minutes before carving. Meanwhile, transfer the vegetables to a serving dish and strain the cooking liquid from the bottom of the pan into a small saucepan. Heat the liquid and add lemon juice and fresh herbs like parsley if desired. Serve the chicken with the roasted vegetables and drizzle the warm cooking liquid on top.

How to make gravy

To make gravy from the juices of your Bundt pan roast chicken, you'll need to first remove the chicken from the pan and place it on a platter or board. Next, use a spoon to scoop out as much fat as possible from the juices that remain in the pan, leaving behind the juices themselves.

Now, you'll need to make a roux. Sprinkle some flour into the juices in the pan and whisk it in. You want to combine the flour and juices thoroughly, but be careful not to make the mixture pasty. If the juices don't provide enough liquid to mix with the flour, add a little of the reserved chicken fat. Place the pan over a burner on the stove and turn the heat to medium. Keep stirring constantly until the mixture is thickened and bubbling.

Finally, add in some chicken stock and any extra juices from the rested chicken. Bring the mixture to a boil and season with salt and pepper to taste. If you want a perfectly smooth gravy, you can strain it through a sieve.

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