Bundt Pan Chicken With Roasted Vegetables
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.
