Imagine a roast chicken so perfectly cooked, it practically falls off the bone with incredible flavor and moisture. Get ready to transform your ordinary roasting technique with our game-changing bundt pan method that will make your dinner guests wonder how you became such a culinary genius! This innovative cooking approach ensures every inch of your chicken is evenly roasted, creating a crispy exterior and incredibly succulent interior that will have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken (about 1.5 kg)
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Salt and pepper to taste
- 1 lemon, quartered
- Fresh herbs (thyme, rosemary) for garnish
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven.
- Remove the giblets from the chicken cavity and pat the entire chicken dry with paper towels to ensure crispy skin.
- In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper to create a seasoning rub.
- Carefully massage the seasoning mixture all over the chicken, including under the skin and inside the cavity, ensuring even coverage.
- Insert the lemon quarters inside the chicken cavity to infuse additional flavor during roasting.
- Grease a bundt pan thoroughly with cooking spray or additional olive oil to prevent sticking.
- Position the chicken vertically in the bundt pan, with the cavity centered over the pan's tube, allowing hot air to circulate and cook the chicken evenly.
- Place the bundt pan with the chicken in the preheated oven and roast for approximately 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Every 20 minutes, baste the chicken with its own juices to maintain moisture and enhance flavor.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes to allow juices to redistribute.
- Carefully transfer the chicken from the bundt pan to a serving platter and garnish with fresh thyme and rosemary sprigs.
- Carve the chicken and serve hot, using the pan drippings as a natural sauce if desired.
Tips
- Pat the chicken completely dry before seasoning to guarantee crispy, golden skin
- Don't be shy with the seasoning - massage the spice mixture thoroughly, including under the skin
- Use a meat thermometer to ensure the chicken reaches exactly 165°F for food safety and optimal juiciness
- Let the chicken rest after cooking to allow juices to redistribute, preventing dry meat
- The bundt pan's vertical roasting method allows hot air to circulate completely around the chicken, resulting in more even cooking
- Basting every 20 minutes is crucial for maintaining moisture and developing rich, deep flavors
- Fresh herbs like thyme and rosemary aren't just garnish - they add an aromatic dimension to your final dish
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 45g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 140mg
