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!