Active Time
10 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 4 (serving size: 1/4 chicken, 1 1/2 cups veggies)

This smart technique for roasting a whole chicken allows the bird to be completely surrounded by dry heat, guaranteeing perfectly crispy skin all-around. Plus, the scrumptious drippings rendering from your bird can simply drip down to flavor your roasting veggies. Although not the most traditional use for a bundt pan, this one-dish dinner truly utilizes the cake pan to its maximum potential. Feel free to swap in other hearty vegetables in place of the carrots, fennel, and potatoes if you like, but be sure to cut larger potatoes or sweet potatoes into smaller pieces. We tested this recipe using a cast-iron bundt pan; however, any sturdy bundt should work just fine. 

How to Make It

Step 1

Preheat oven to 400°F. Place a piece of aluminum foil over the hole of the center of a cast-iron Bundt pan. Combine thyme, grated garlic, 1 1/2 teaspoons of the salt, 3/4 teaspoons of the pepper in a small bowl. Rub chicken inside and out with thyme mixture.

Step 2

Toss together potatoes, carrots, onions, fennel, oil, whole garlic cloves and remaining 1/2 teaspoon each of salt and pepper in Bundt pan.

Step 3

Place chicken cavity over the foil-lined center of Bundt pan, nestling it into vegetables. Place Bundt pan on a rimmed baking sheet, and roast in preheated oven until chicken is golden, and a thermometer inserted in thickest portion registers 165°F, 1 hour to 1 hour, 15 minutes.

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