Bundt Pan Chicken
Ingredients
- 1 1/2 Lb Potatoes-halved or quartered
- 1 Onion-sliced into wedges
- 1 Lb Carrots-cut into chunks
- 1 Stick Butter-divided
- 1/2 Tsp Salt
- 1/2 Tsp Paprika
- 1/2 Tsp Black pepper
- 1/2 Tsp Garlic powder
- 1/2 Tsp Onion powder
- 1/2 Tsp Dried oregano
- 1 Whole chicken
Instructions
- Preheat oven to 425'.
- Spray a 12 cup bundt pan with cooking spray. Fold a square of foil to cover the hole in the bundt pan.
- Place the vegetables in the bottom of the bundt pan.
- Melt 4 tablespoons of butter and pour over the vegetables and toss.
- Combine the salt through oregano in a small bowl. Take half of the seasoning and combine with the remaining butter. Blend well and set aside.
- Sprinkle the other half of the seasoning over the vegetables and toss to coat well.
- Remove the giblets from the chicken and pat the chicken dry. Rub the chicken all over with the herb butter. Put the chicken over the hole in the bundt pan.
- Bake for 60-70 minutes until the chicken reaches an internal temperature of 165' in the meatiest part of the thigh.
- Rest the chicken for 10 minutes before carving.
- Serve chicken with vegetables.