So cool, right? I saw this recipe while looking around for something to do with a whole chicken I had in my freezer. I just happened to have a bundt pan lying around doing nothing, so hey, let’s make this recipe. Here is a side by side comparison of mine (left) vs. theirs (right):
At first, I was a little disappointed that it didn’t look like the website’s photo but after a couple of my friends told me mine looked better, I had to agree. Plus, I’m sure they had experts photograph theirs, mine is a photo from my iphone.
The recipe was pretty simple and while there are a lot of ingredients it wasn’t too tedious or time consuming. The most labor intensive, of course, was chopping the veggies. Good meals take work!
So, I followed the recipe exactly with a few exceptions, I only had baby carrots and I used a smaller amount of lemon juice because, frankly, I thought the many uses of lemon, slices, juice and zest, was a bit over the top. In the end, I was correct, had I used the same amount in the recipe, it would have been too tart for my liking. I also didn’t have fresh thyme and rosemary, so I used what I had….dried.
The use of the bundt pan was interesting, as it allows all the juices of the chicken to flow down, mixing with the drizzled olive oil and lemon juice to make a nice coating for the veggies. I served with a medley of broccoli and cauliflower.
All in all, my family enjoyed this. I think I will make this again but I will use an orange in place of the lemon and large chunks of varying colors of bell pepper and, onion and serve over rice. Voila, Bundt Pan Orange Chicken.
Here’s the recipe:
- 1 whole chicken (3 1/2 lbs.), cleaned and patted dry
- 3 tablespoons olive oil, divided
- 1 tablespoon poultry seasoning
- Salt and pepper, to taste
- 1/2 lemon, juiced and zested
- 8 red potatoes, cut in halves or quarters
- 2 large carrots, peeled and cut into large chunks
- 1 small yellow onion, cut into wedges
- 1 stalk celery, cut into medium chunks
- 3 garlic cloves, peeled and halved
- 2 teaspoons chopped fresh sage, finely chopped
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 1/2 lemon, sliced into 1/4-inch rounds
- Preheat oven to 425°F. Coat outside of chicken with 1-2 tablespoons olive oil, plus dried poultry seasoning, salt, pepper and zest of 1/2 lemon (reserve juice for later).
- Place all veggies and fresh herbs in the Bundt pan and drizzle with remaining olive oil and lemon juice. Sprinkle with additional salt and pepper if desired. Place all lemon slices except one on top of veggies.
- Cover hole in Bundt pan with a folded piece of aluminum foil. Place body cavity of the chicken over center cone of pan and press down so that it is snugly held in place. Place a few herb sprigs and the remaining lemon slice in the neck cavity.
- Bake at 425°F for 45 minutes or until internal temperature reaches 165°F.