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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My Idea of Fast Food

Whenever I need to make a quick dinner, my go to meal is always something made with pasta. Having my pantry stocked with a variety of pasta shapes, we never ever get bored! There’s always fresh vegetables handy here and using just a few other basic Italian staples you can get something fresh, fabulous and fast on the table in less than 30 minutes!

My pasta of choice for this meal was Tripoline which looks like the long curly edges of lasagne. Put a pot of water on for the pasta and while that’s heating up, take a saute pan and drizzle the bottom with olive oil then add in 4 or 5 cloves of chopped garlic. When the garlic gets golden brown toss in a pint or more of cherry or grape tomatoes cut in half and seasoned with salt and pepper, cook gently until softened.

Drain the pasta ( I used a 1/2 lb.) and stir it into the skillet. Add a handful of arugula or two, and 1/2 cup of cubed and drained fresh mozzarella, asiago is good too! Toss until the leaves wilt and the cheese melts slightly. Add some reserved pasta water if needed, more olive oil and a generous handful of grated romano or parmesan cheese.

The combination of flavors blend so well together it might not make it to the table!

Just saying!

No doubt you’ll have some arugula leftover, don’t waste it, toss it into a bowl and make this incredible salad of arugula, shaved fennel, toasted walnuts with a simple dressing of olive oil and balsamic vinegar, all topped off with thin shavings of Grana Padano.

This is so good, I promise you’ll want to make it over and over again!

Buon Appetito!

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