Have you ever heard of beer can chicken? It's when you balance a chicken on top of a can of beer (in other words, the can is up the cavity). Sounds gross, I know. But when you roast a chicken sitting up like that it gets crispy on all sides. Really yummy! Well, I always had a hard time getting the chicken to stay on the beer can. It would wobble or fall over and be a big mess. So, I decided to try something a little different. I have a stoneware bundt pan (from Pampered Chef) and it makes the perfect vessel for roasting a chicken sitting up. It keeps it nicely in place while in the oven. Plus, it has room to add veggies! Here's how you do it:
CHICKEN IN A BUNDT PAN
1 whole chicken (3-4 lbs)
Potatoes, carrots, celery
Salt and pepper
Place your oven rack in the lower part of your oven. You need room for the chicken (remember it's sitting upright). Preheat oven to 375 degrees.
Cut up a few potatoes and a few carrots (or use baby carrots) into medium sized chunks. Lay them in the Bundt pan.
Stuff a couple celery stalks (including the leaves) into the cavity of the chicken. This flavors it from the inside out.
Next, use some paper towels to dry the chicken. This will help it roast in the oven instead of steaming. It also helps the seasoning stick.
In a small bowl, combine some canola oil, Italian seasoning, salt and pepper. Whisk it together.
Brush this all over the chicken.
Sit the chicken on the tube of the bundt pan.
Tuck the wings up under themselves to keep them from burning.
Place the bundt pan onto a cookie sheet (makes it easier to handle) and place in the preheated oven.
Bake until internal temperature reaches 165 degrees. (1 1/2 hours or so).
Let rest a few minutes before carving.
Roasting a chicken this way is great because it gets crispy on all sides. Plus the juices drip down all over the veggies underneath. So delicious! Plus, it's easy! Anyone can do it. So, pull that bundt pan out of the cabinet and give it new life.