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.

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 whole chicken
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

Use any size chicken; each pound will take about 20 minutes to cook through.

Nutrition Facts

343 calories; protein 24.3g 49% DV; carbohydrates 25.5g 8% DV; fat 15.9g 25% DV; cholesterol 85.2mg 28% DV; sodium 114.6mg 5% DV. Full Nutrition
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