I saw this recipe floating around on Facebook, so I thought I would try it, of course with my own spin and I must say, it came out so moist and flavorful, I was really happy with the end results.
- 1 whole roasting chicken
- 3 ribs celery
- 3 whole carrots
- 3 whole potatoes
- 1/4 c olive oil
- 2T kosher salt
- 1t ground black pepper
- 1T poultry seasoning
- 1t garlic powder
- 2t paprika
- 1t thyme leaves
Preheat oven to 425. Cover stem of bundt pan with aluminum foil, and set aside. Wash all vegetables, and cut into chunk size pieces, dump in bottom of pan, drizzle with 2t olive oil, sprinkle with 1t salt and 1/2 ground black pepper, and mix. Dry outside of chicken with paper towels, mix all dried herbs together, rub olive oil all over bird, and then rub dried herbs all over chicken, including, inside cavity, place chicken on wrapped stem of bundt pan, with wings facing up. Place chicken in oven and roast at 425 for 65-70 minutes, check temperature of the roaster, you want it at 170, and then let it set for 10 minutes, before carving. The rest time allows the juices to settle so you get a nice moist bird. Remove chicken from the pan, carve and serve with the roasted vegetables and enjoy.
Natilie Cavnar is a cooking fanatic who loves to try new recipes, and create some of her own, ask her what you want at thenormalchef@gmail.com.
