Ingredients
-
1
-
1
-
1
-
1
-
1
-
6
-
8
-
2
-
2
-
1/2
-
-
-
-
-
Directions
Chicken Dinner in a Bundt Pan, Easy to prepare and fun to serve., For the most part, this is a great way to roast a small chicken, and I’ve tested a few dozen techniques. The breast meat, which can sometimes dry out, was very moist. I added some additional aromatics and the chicken was well seasoned. My chicken weighed just under 3 lbs. and was done in 45 minutes at 425. The vegetables needed an additional 10 minutes in the oven. The one negative is that the end of the chicken that’s in the pan doesn’t brown as nicely as the breast end. I had a thick layer of potatoes and carrots to keep the chicken raised so that the bottom wasn’t buried too deeply in the pan, but ended up taking it out of the Bundt pan, tenting the breast with foil, and setting it on a sheet pan with the legs exposed to brown them., I got excited about trying this recipe. Then I asked some colleagues about the benefits of beer can chicken, since this is similar. Then I googled and this very good article came up: I’m a research scientist and this test was pretty clear cut to me. I won’t be wasting my time on this recipe and I’ll be continuing to roast my chicken horizontally with brilliant results.
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Mix Seasonings Together. |
|
3
Done
|
Rub Mixture on Chicken Including the Inside. |
|
4
Done
|
Stand Chicken Up in the Bundt Pan. Make Sure the Cone Is Inside of the Cavity of the Chicken. Tuck Back Wings. |
|
5
Done
|
Add Veggies Around the Chicken. Sprinkle With Salt and Pepper. |
|
6
Done
|
Pour Melted Margarine Over Chicken and Veggies. |
|
7
Done
|
Put Pan on a Baking Sheet to Catch Any Drippings. Bake For 60 to 80 Minutes Depending on Size of Chicken. Bake Until Tender and Veggies Are Done. |
