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.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2013/02/bunt-pan-chicken-and-winter-potato-salad.html