Bundt® Pan Roasted Chicken & Vegetables

Chicken and Vegetables:

• 3 1/2 to 4 lb. whole chicken, rinsed and patted very dry inside and out (any giblets and packets removed)
• Salt and pepper to taste
• 4 springs fresh thyme
• 4 sprigs fresh rosemary
• 1 lemon, halved
• 4 cloves garlic, 2 cloves minced and 2 cloves smashed, but left whole
• 18-20 baby red potatoes, washed and cut in half
• 1/2 medium onion, cut into large chunks
• 5-6 whole carrots, peeled and cut into 1” chunks

Chicken Rub:

• 1/2 cup mayonnaise
• 2 Tablespoons dry ranch dressing mix
• 1/2 teaspoon black pepper
• 1/2 smoked paprika

Fold a 6” strip of aluminum foil in half and place it over the center cone of the Bundt. Spray the inside of the entire Bundt pan and the aluminum covered cone with baking spray.

Salt and pepper the cavity of the chicken. Into the cavity, place 2 springs each fresh thyme and rosemary, half the lemon, cut in two, and the two smashed cloves of garlic.

In a medium bowl, combine the baby potatoes, onion and carrot, minced garlic and salt and pepper to taste. Transfer to the bottom of the Bundt pan and top with 2 thyme sprigs, 2 rosemary sprigs and slices of the remaining lemon half.

With a knife or kitchen shears, cut a 4” slit along one side of the backbone of the chicken. In a small bowl, combine the mayonnaise, ranch seasoning mix, pepper and paprika. Rub all over the chicken and then carefully place the chicken, legs down, over the cone of the Bundt. Tilt the chicken back along the slit in the backbone and prop the legs and thighs up on the vegetables.

Remove all of the racks but the lowest one from the oven. Preheat oven to 425°F. Bake for 1 hour or until a thermometer reads 165°F in the breast and 175°F in the thighs. Remove to cutting board and rest, covered in foil for 10 minutes. If vegetables are not done, return to oven for another 6-8 minutes until tender. Carefully remove vegetables and serve with chicken.