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!
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.
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.
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!
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
- 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
- Loosen skin around the breast of the chicken then rub the paste under and all over the whole bird
- Spray bundt pan with cooking spray and place bird on top
- Place bundt pan on a foil lined baking sheet with rim to avoid any drips
- Roast in a 400 degree oven for around 1 hour and 10 minutes or until meat thermometer reaches 165
- 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.
- Toss your arugula in a separate bowl with drizzled olive oil and balsamic glaze or a good aged balsamic vinegar. Add tomatoes and toss.
- Place salad mixture onto a platter and scatter the crispy potatoes all around.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
