Bundt Pan Rotisserie Chicken

Bundt Pan Rotisserie ChickenTechnological Wonders
I had a plan to talk about Irish food this week—for obvious reasons—everyone is Irish this Friday.

That plan was blown out of the water by one of those ubiquitous cooking videos that pop up daily on my Facebook feed (sometimes hourly). Most of the time I kinda just glance at the video and move on to other things. Every so often, though, I spot that one video, and I drop everything to watch it. Because my mind is blown. (Or there is a lot of chocolate.) Today was one of those days. Total lightbulb moment…I’m still recovering.

If you’ve ever heard of Beer Can Chicken you will get why I was compelled to watch the video, and then immediately make the recipe. I mean it’s genius. Of course, this would be great, it’s Rotisserie Chicken in your home oven. Brilliant! And it looks weird which is always an excellent reason to make anything—if only to keep people guessing about your mad scientist cooking skills…

Adding this recipe to my weekly rotation was easy since we have roast chicken at least once a week. My only complaint is that you can only make one chicken at a time (unless you have two bundt pans). I like to use the second chicken as the base for some other meal later in the week. I know, first world problems!

Feel free to get wacky with the ingredients and the rub for the chicken. I left the carrots and onion out and went with all potatoes and then mixed a spicy dry rub with the olive oil and rubbed all over the chicken. That made for some tasty taters…

Have fun with this one!

Bundt Pan Rotisserie Chicken
Adapted from Delish

3 cloves garlic
2 carrots, chopped
1 onion, quartered
1/2 lb. Yukon gold potatoes, quartered
2 large bunches of fresh herbs such as thyme and rosemary
Extra virgin olive oil
1 3/4 lb chicken (gizzards removed)
1 lemon, sliced
kosher salt
freshly ground black pepper

Preheat oven to 425°, and adjust the racks to accommodate the upright chicken.

Cover the hole of a large bundt pan with a piece of aluminum foil.

In the bowl par of the bundt pan, combine garlic, carrots, onion, and potatoes. Toss them with olive oil, and season with salt and pepper. Scatter sprigs of fresh herbs on top of the vegetables.

Pat the chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of fresh herbs. Rub the olive oil all over the skin of the chicken then season it generously with salt and pepper.

Place the chicken in the middle of the bundt pan arranging it over the center hole. It should be sitting up on its own. Put the bundt pan in the oven, and bake until the chicken is cooked through and skin is golden (about 45 minutes to 1 hour 10 minutes).

Allow the chicken to rest for at least 15 minutes, before slicing. Serve with roasted vegetables and extra pan juices.

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