Bundt® Pan Chicken recipe
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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
Nutrition Info
- 342.6 caloriescarbohydrate: 25.5 gcholesterol: 85.2 mgfat: 15.9 gfiber: 3.4 gprotein: 24.3 gsaturatedFat: 3.7 gservingSize: -sodium: 114.6 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Bundt® Pan Chicken
Directions
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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.