Vertical Bundt Pan Roasted Chicken
195kcal
Ingredients
The Brine:
- 1 whole Chicken
- 1 tbsp Salt
- Cold Water (enough to submerge the chicken)
The Savory Rub:
- 3 tbsp Vegetable Oil
- ½ tsp Sweet Paprika
- ½ tsp Black Pepper
- Salt (to taste)
The Pan Base:
- 2 medium Potatoes (cubed)
- 1 medium Onion (quartered)
Equipment
- Bundt Cake Pan: The star of the show for vertical roasting.
- Large Mixing Bowl: For the overnight brine.
- Baking Sheet: Place the bundt pan on a sheet to catch any stray drips.
- Pastry Brush: To evenly coat the bird in the paprika-oil sauce.
Method
- Submerge the chicken in a bowl of water mixed with 1 tbsp salt. Refrigerate overnight.
- Remove chicken from brine and pat dry. Mix oil, paprika, salt, and pepper in a bowl.
- Brush the savory oil mixture over every inch of the chicken, including under the wings.
- Place potatoes and onions into the bottom of the bundt pan.
- Carefully "seat" the chicken upright onto the center tube of the bundt pan.
- Bake at 400°F (200°C) for 80-90 minutes. Rotate every 20 minutes for even browning.
- Rest the chicken for 10 minutes before carving to keep the juices inside.
Nutrition
Serving1servingCalories195kcalCarbohydrates21gProtein5gFat10gSaturated Fat2gPolyunsaturated Fat6gMonounsaturated Fat2gTrans Fat0.1gCholesterol6mgSodium561mgPotassium549mgFiber3gSugar2gVitamin A131IUVitamin C23mgCalcium26mgIron1mg
Notes
Make sure your bundt pan is sturdy! If you’re worried about balance, place the pan on a flat baking sheet before putting it in the oven. For an extra flavor boost, tuck a few cloves of unpeeled garlic among the potatoes—they will roast into a sweet, spreadable paste!