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–+ servings

Bundt Pan Chicken With Roasted Vegetables

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dishes
Servings 1

Equipment

  • Bundt Pan

Ingredients
  

  • 1 lemon
  • 2 large rosemary sprigs
  • 1 whole chicken
  • lemon wedges to garnish
  • rosemary sprigs to garnish
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp pepper
  • 1 tsp onion powder
  • 5 carrots, chopped
  • 2 red onions, cut into wedges
  • 4 small potatoes, cut into wedges
  • 1 rosemary sprig, diced
  • 3 tbsp olive oil
  • salt & pepper to taste

Instructions
 

  • Place a lemon in the center of a bundt pan, cut off the top, and stick 2 large rosemary sprigs stem-first into the lemon.
  • Rinse the chicken with cold water, dab it dry with a paper towel, and carefully place it on the lemon so that it is standing upright with the rosemary sprigs sticking out of the top.
  • Combine the ingredients for the marinade and brush it over the chicken from top to bottom.
  • Combine the carrots, red onions, potatoes, rosemary, olive oil, salt, and pepper and spread the vegetables around the chicken in the bundt pan.
  • Garnish the bundt pan with lemon wedges and a few more sprigs of rosemary.
  • Transfer the bundt pan to a preheated oven and cook at 350°F for 1 hour.

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