BUNDT CAKE PAN CHICKEN Using a Bundt cake pan, you can roast chicken in an upright position as well as all the veggies at the same time. There is no need for flipping the chicken. As the chicken cooks the juices are collected in the pan creating a flavour-filled dish. Just absolutely lovely! I lowered my oven rack to the bottom-most level to allow the chicken to cook without burning top.
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INGREDIENTS:
1 Whole Chicken
1 Onion
3 Carrots
4 Potatoes
3 Tbsp Olive Oil
Ground Pepper
Sea Salt
5 Rosemary stems
1 Lemon
METHOD:
1. Preheat oven to 220 C and over the Bundt cake pan hole with foil
2. Prepare the vegetables and place them in the Bundt pan. Chop the carrots, halve the onion and then slice each half. Quarter the potatoes, if they are still large then halve the quarters.
3. In the Bundt pan add 3 stems of Rosemary by breaking off the leaves. Add 1 ½ Tbsp of Olive oil, salt and pepper then toss to combine.
4. Prepare the chicken, by removing the giblets and patting the chicken dry with paper towels. In a bowl add the remaining stems of rosemary, salt, pepper and 1 ½ Tbsp of Olive oil, mix together and spread on the inside of the chicken cavity. Quarter the lemon and add the lemon to the cavity.
5. Place the chicken on the Bundt pan and prepare the outside of the chicken by rubbing olive oil and seasoning with salt and pepper generously.
6. Bake the chicken for 1 hour or until chicken is cooked through, rest chicken for at least 15 minutes before serving.
7. ENJOY.
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