Description
A recipe for roasting a whole chicken in a Bundt pan for even cooking and crispy skin.
Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Remove giblets and neck from the chicken cavity. Pat the chicken dry with paper towels.
- In a small bowl, mix together the salt, pepper, paprika, garlic powder, and thyme.
- Rub the olive oil all over the outside of the chicken.
- Sprinkle the spice mixture evenly over the entire surface of the chicken.
- Place the chicken upright into the center tube of the Bundt pan.
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) in the thickest part of the thigh.
- Carefully remove the chicken from the pan and let it rest on a cutting board for 10 minutes before carving.
Notes
- You can place vegetables like carrots and potatoes around the base of the pan for roasting alongside the chicken.
- If the skin starts browning too quickly, loosely tent the chicken with aluminum foil.
- Prep Time: 15 min
- Cook Time: 75 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 350
- Sugar: 0
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 45
- Cholesterol: 150
Keywords: roasted chicken, Bundt pan chicken, whole chicken recipe, easy roast chicken, poultry