Bundt Pan Chicken and Winter Potato Salad

bunt pan chicken

I love beer can chicken, I make it throughout the summer all different ways on my grill, the meat always comes out moist and juicy and because it’s cooked vertically the bird get’s nice and crispy all the way around. I never attempted to make it inside my oven although I have seen it done.

I was dreaming of spring the other day and wishing it was warm enough to grill outside when I happened to come across bundt pan chicken on Pinterest, sort of the same concept without the beer and it’s made in your oven. I was inspired!

bunt pan chicken

Perfect timing because Whole foods had a one day, half price sale on their organic chickens, so I picked up a few and dusted off my bundt pan which I haven’t used in, I can’t even remember how many years! I also had a bunch of herbs I needed to use up so I made an herby paste and rubbed it all over the outside of the chicken and underneath the skin.

fingerling potatoes

While I was there I also picked up a package of their fingerling potatoes, the heirloom variety. You could place your potatoes right in the bundt pan along with the chicken, most of the pictures I saw showed it done that way but I like my potatoes really crispy so I decided to roast them separately and toss them into a salad.

bunt pan chicken

It was sort of fun and to make it this way, using the bundt pan, although I had to reduce my oven temp from 450 to 400 because my smoke alarm kept going off but other than that it turned out very flavorful, crispy and juicy. I guess it will just have to do until spring gets here!

Bundt Pan Chicken and Winter Potato Salad

Ingredients

  • For the Paste
  • 2 tablespoons each parsley, basil
  • 1 tablespoon each rosemary and thyme
  • 1 teaspoon dried oregano
  • 2 garlic cloves
  • zest of 1 lemon
  • olive oil
  • For the Potato Salad
  • 1 package of fingerling potatoes
  • 1 bag of arugula
  • tomatoes, either roasted or sliced grape tomatoes
  • balsamic glaze and olive oil
  • 1 chicken
  • bundt pan

Instructions

  1. Make a paste by finely chopping your herbs, smashing your garlic, adding the lemon zest, salt and pepper to taste and enough olive oil drizzled in to make it loose
  2. Loosen skin around the breast of the chicken then rub the paste under and all over the whole bird
  3. Spray bundt pan with cooking spray and place bird on top
  4. Place bundt pan on a foil lined baking sheet with rim to avoid any drips
  5. Roast in a 400 degree oven for around 1 hour and 10 minutes or until meat thermometer reaches 165
  6. For the potato salad, roast potatoes on a separate baking sheet drizzled with olive oil, salt and pepper, around 30 minutes on top shelf, same oven temp.
  7. Toss your arugula in a separate bowl with drizzled olive oil and balsamic glaze or a good aged balsamic vinegar. Add tomatoes and toss.
  8. Place salad mixture onto a platter and scatter the crispy potatoes all around.
http://www.prouditaliancook.com/2013/02/bunt-pan-chicken-and-winter-potato-salad.html

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Comments

  1. Looks fantastic, Marie. I have to try this, love a roast chicken. So many uses for the leftovers. And I love how your mix contained olive oil and not butter. Yay! xo

  2. Looks delicious – I would so tuck into this! Roast chicken and potatoes never fail to make me and everyone I live with very happy. Sometimes I make a version of beer can chicken with the bird sitting on a beer can full of … Prosecco! It’s my favorite kind of bubbly :)
    Ciao, Karen

  3. Mary-Alice says:

    Marie, this looks awesome as usual

  4. What a clever idea to make it this way. I will have to try this. You do have a way with vegetables Marie. They look so colorful and appealing, I could dig right in.

  5. Nice idea with the bundt ….though, for all of you out there, why not cover the hole part with heavy duty foil?
    eliminates the leak of the juices…..:)

  6. Once again, the most appetizing, beautiful blog on the internet. You have a way with not only vegetables (magnificent, every time) but everything you cook looks and sound wonderful. Do you take your own photos? Such professional quality. Beautiful. Thank you for sharing.

    • Awww, thank you Cheryl, yes I take all my own photos, it’s really all about natural light, that will give you the best food shots.

  7. A Whole Foods is opening up near me — I can’t wait! I use my Bundt pan all the time to make cakes, as I love that the cakes look so pretty and slice up so well and don’t require frosting. It’s wonderful to be able to use it another way, like this!

  8. This is brilliant! I have a set from Sur La Table that you can use on the grill or use the insert to stand the chicken in the oven but this looks more stable and less messy than that. This recipe looks great too.

  9. Absolutely beautiful! A perfect way to roast a chicken.

  10. Marie, this looks fabulous, as usual! What a great idea….using a bundt pan for the chicken! Why didn’t I think of that?? This would be a fun recipe to teach at one of my cooking classes!

  11. Coincidentally I was just going to buy a roasting rack today, but now you’ve got me thinking of interesting ways to roast chicken without buying another kitchen tool to pack into my cabinets. Thanks!

  12. Love any season potato salad! Looks delicious and comforting, all of it!
    xo

  13. Love the novel use of the bundt pan to roast your chicken! Your vegetables as always look spectacular.

  14. I’m a big dummy. I was thinking that I hadn’t read your blog in a while. It wasn’t coming up in my reader feed. I thought, “Why hasn’t she posted a blog recently?” Then I realized, “Duh! She’s not on Blogger anymore, so of course she’s not in my Blogger feed!” I apologize and I will be reading your blogs again!

    This is a clever chicken method. You get the benefits of vertical roasting the easy way. I do “beer” can chicken indoors though. I don’t like beer though, so I fill an empty can with wine, garlic and herbs and set the chicken on it. It’s not easy to balance though.

  15. Knitting Mania says:

    Hello Marie….

    Wow, love it , love it! Your new blog look is fantastic girlfriend, good job!!!! I loved reading that one email from the Italian guy, isn’t that nice, such a great support! Looking forward to visitng again and seeing more of your amazing food.

    Hey YOU should be a guest on “THE CHEW” and have a cook off with Michael and Mario. LOL

  16. What a clever idea. Your meal would be perfect for a Sunday lunch…just lovely.

  17. Ingenious! How clever of you to use a bundt pan! Pinterest is such a source of great ideas for me too! I really like those little fingerling potatoes and to place them in the bundt pan with the chicken all herbed up nicely inside makes it this an easy and delicious meal! Plus, good for us too and nice leftovers for sammies or salads! Thanks Marie!

  18. Looks delicious, Marie (like everything else on your blog!). I also stocked up on those chickens!! I’m not sure how I feel about putting a chicken in my Bundt pan ;-) but maybe I should buy one just for that purpose. Great recipe!

  19. Great idea! I’ve always wanted to try, but didn’t want to spend the money on a separate roaster item. Probably a good idea that you reduced the oven temp. Nordicware pans can handle up to 400 degrees, and I bet the thinner, cheaper ones probably can’t go that high without warping.

  20. Christine Curtis says:

    Made this exactly as directly. Excellent idea to roast in bundt pan, however, because the sides were high up the legs didn’t brown sufficiently. The good part is that there was far less mess than using the traditional beer can holder that I. I usually fill with wine. Sorry, but I won’t be preparing roast chicken in my bundt pan again. A good try anyways!!

  21. I guess the hole at the neck is not big enough to fit on the bundt center post?? If it would, it might be interesting to roast it that way to allow the juices to drain down into the breast instead of out. When I bake a turkey, I bake it upside down and the breast is always so moist. That’s a gorgeous roasted chicken you’ve made. Thanks for sharing your recipe.

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