Prep 15 mins
Cook 1 hr 20 mins
Easy to prepare and fun to serve.
- 1 whole chicken, rinsed and patted dry
- 1 teaspoon black pepper
- 1 teaspoon seasoning salt
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 6 carrots, peeled and cut into chunks
- 8 small red potatoes, washed and halved
- 2 medium onions, peeled and quartered
- 2 stalks celery, cut into chunks
- 1⁄2 cup margarine, melted
- Preheat oven to 350°.
- Mix seasonings together.
- Rub mixture on chicken including the inside.
- Stand chicken up in the bundt pan. Make sure the cone is inside of the cavity of the chicken. Tuck back wings.
- Add veggies around the chicken. Sprinkle with salt and pepper.
- Pour melted margarine over chicken and veggies.
- 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.
This chicken turned out great! So easy, and so moist! I purchased a pre-seasoned chicken, so didn't use the spices. Also, I covered the center hole on the bundt pan with foil to eliminate the need for a pan beneath. I cooked the chicken for 90 minutes, and the veggies weren't quite soft and the chicken not browned all the way down, but the chicken was at temperature. I turned the oven on convection and cooked it another 20 minutes. Everything was perfect, even for my fussy teenagers. Next time I will use convection the whole time, and cut the veggies a little smaller. Thanks, ElaineAnn!
Honestly, at first, I thought this recipe was weird. After reading the reviews, it started growing in me, so I decided to give it a shot. I baked the chicken (5 lbs) for 80 minutes and it turned out fabulous!! Very flavorful and moist. The vegetables were not entirely done though. Next time I will use half of the veggies to make sure all the veggies are covered by the chicken juice. Covering the center hole on the bundt pan with foil was a great move as one of the reviewers suggested. No need to use a baking sheet to catch the liquid because everything will be kept in the bundt pan. Definitely fun to serve. I am glad I tried it! Thanks for the recipe!
This turned out great! The vegies had a rich, chicken broth flavor and the chcken itself was juicy. I have a smaller bundt pan so just used half of the vegies, but that was plenty for 2 of us. The only thing I changed other than that, was adding 4 large peeled garlic cloves. Made for Spring 2009 PAC.