Roasted in a Bundt(R) 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.



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


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

  • 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; 15.9 g total fat; 85 mg cholesterol; 115 mg sodium. 25.5 g carbohydrates; 24.3 g protein; Full Nutrition