This recipe is sponsored by Yummly®. Get double duty out of your Bundt pan by using it as a stand for roasting chicken and a pan for potatoes. The juices from the chicken slowly infuse flavor into the spuds while they cook.
| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds)
- 2 teaspoons herbes de Provence (see Cook’s Note)
- Kosher salt and freshly ground black pepper
- 5 tablespoons unsalted butter, 4 at room temperature and 1 melted, plus more melted for the pan
- 1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch cubes
- 4 cloves garlic, 3 smashed and 1 finely grated
- Zest of 1 lemon and juice of half
- 1/2 teaspoon paprika
- 1 tablespoon roughly chopped fresh flat-leaf parsley
Instructions
- Rub the chicken all over, including the cavity, with 1 teaspoon of the herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours and up to overnight; bring the chicken to room temperature 30 minutes before cooking.
- Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
- Butter the sides and bottom of a 10-cup nonstick Bundt pan with melted butter. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the smashed garlic, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
- Meanwhile, mix together the lemon zest, paprika, grated garlic and remaining 4 tablespoons butter and 1 teaspoon herbes de Provence in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
- Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.
- Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 896 |
| Total Fat | 58 g |
| Saturated Fat | 22 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 58 g |
| Cholesterol | 255 mg |
| Sodium | 1475 mg |
Reviews
Flavors are good, but had several issues: I had a 6 lb. chicken, so I increased herbs proportionately. Seasoning & butter would not stick. Next time, I will melt butter, brush it on the chicken, then add sprinkle chicken with herbs. My oversized chicken took a full 2 hrs. to roast & I still ended up putting carved bird on baking sheet & broiling for 5 minutes. This cooked the meat to 165 degrees.
Quick, easy & tasty. Who could ask for more?!
The most amazing roast chicken I’ve ever had! The flavors were perfection. Next time I’ll do everything the same except roast it on a cookie sheet to expose more of the skin to the heat. My chicken was also very large, nearly 7 pounds and I could only fit 2potatoes in the Bundt pan.
I used 2C of the cooked meat to make All Recipes Turn Off the Stove and Walk Away Chicken Soup. Also delicious!
the flavors in this recipe were delicious. Using a Bundt pan was a mistake, Never the potatoes or chicken skin got crispy enough. would use the ingredients again but, cook in a stone
I’m just going to use the ingredients on chicken because they sound great and roast in the oven by itself.
I don’t know if I’ll try this chicken or not, but reading the comments was the highlight of my day (OK, I lead a pretty boring life). I give this a 5-star review for the laughs!
Beer can chicken without the beer!
Delicious! Our whole family loved it !
Not a review, but a question. I used a shopping service and they gave me almost an 7.5# chicken! Would this even work in the bundt pan? I will be using a heavy aluminum one that used to be my grandmother’s. Also how much would I need to increase cooking time? I was looking forward to doing this recipe, but I wonder if it will work this time.
I followed every step exactly and the chicken and potatoes both came out perfectly this may replace spatchcock as my go to way to roast chicken. Truly fantastic.