Bundt® Pan Chicken

Roasted in a Bundt® pan, this chicken is crispy on the outside and super moist on the inside. Try it, tweak it, don't tweak it, take a picture, review it, and let me know what you think.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 343 Calories

Ingredients

• 1 onion, chopped
• ½ teaspoon onion powder
• salt and ground black pepper to taste
• 1 stalk celery
• 3 tablespoons olive oil, divided
• 8 carrots, chopped
• 1 (2 1/2 pound) whole chicken, or more to taste
• 5 red potatoes, chopped, or to taste

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Cover the hole of a fluted tube pan (such as Bundt®) with aluminum foil.

Step 2

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.

Step 3

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.

Step 4

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.