Bundt Pan Roasted Chicken

Bundt Pan Roasted Chicken & Vegetables

Ingredients

SERVES 4

• 4lb whole chicken
• 1 lemon, cut in half
• 10 garlic cloves, divided
• 2 Tablespoons melted butter or evoo
• salt  pepper
• 2lbs red potatoes, chopped into bite-sized pieces
• 3 carrots, peeled and chopped
• 2 onions peeled and chopped
• 2 Tablespoons extra virgin olive oil

  
  

  gluten free

  
  

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  Directions

  1. Preheat oven to 425 degrees.
  2. Move oven rack to lower

Directions

1. Preheat oven to 425 degrees. Spray a bundt pan with non-stick spray then place on a baking sheet and set aside. Combine potatoes (or Brussels sprouts,) carrots, onion, and 6 garlic cloves in a large bowl then add oil and season with salt & pepper. Toss to coat then transfer to prepared bundt pan.
2. Remove any giblets in the chicken then rinse inside and out under cold running water and pat dry with a paper towel. Season insides with salt and pepper, then stuff with remaining garlic cloves and lemon halves. Invert chicken over the center of the bundt pan, brush the outsides with melted butter, then season with salt and pepper.
3. Move oven rack to lower position then place bundt pan and baking sheet inside. Roast for 50-60 minutes, or until a thermometer inserted into the thickest part of the thigh reads 160 degrees. Let chicken rest for 10 minutes before carving. Optional: While chicken is resting, turn oven up to 450 degrees and continue roasting vegetables in bundt pan