GRILLED BUNDT-PAN PROVENCAL CHICKEN WITH ROASTED POTATOES
Get double duty out of your Bundt pan by using it as a stand for chicken and a roasting pan for potatoes. That way, they will cook at the same time on the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 4h50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rub the chicken all over, including the cavity with 1 tablespoon salt, 1/4 teaspoon pepper and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before grilling.
- Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer potatoes until mostly cooked through, 3 to 4 minutes. Drain.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Put the par-cooked potatoes in the bundt pan, along with the 3 smashed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine.
- Mix together the lemon zest with the remaining 1/4 cup olive oil, 1 teaspoon herbes de Provence and the clove grated garlic in a small bowl. Pat the chicken dry and spread a little of the oil mixture under the skin of the breasts and thighs. Brush or rub the rest all over the chicken. Sprinkle with a little more salt and pepper. Place the chicken cavity over the middle of the Bundt pan so that the chicken is sitting upright on top of the potatoes.
- Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Cover and cook for about 40 minutes. Carefully rotate the Bundt pan so that the breast is facing the hotter side of the grill, and give the potatoes a quick stir for even cooking. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 25 to 30 minutes more. Remove from the grill and let rest 20 minutes before carving.
- Transfer the potatoes with a slotted spoon to a serving dish. Remove the pieces of garlic. Check for seasoning and add more salt and pepper, if necessary. Strain the fat and liquid in the bottom of the Bundt pan into a small saucepan, then spoon out most of the fat. Heat up the remaining liquid just enough to warm through. Squeeze in some lemon juice to taste and stir in the parsley. Serve the potatoes on the side and the cooking liquid drizzled over the carved chicken.
CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN!
Using a well seasoned Stoneware Fluted Pan makes this chicken crisp all around!With an Asian flavor from the lemon, ginger, garlic, sesame oil and sweetness from the honey. The beer will keep it tender.The chicken cavity will sit on the center so no outside part of the chicken touches the bottom hence the crispness!
Provided by Rita1652
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
- Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.
Nutrition Facts : Calories 577.3, Fat 33.7, SaturatedFat 9.3, Cholesterol 155.2, Sodium 1154.3, Carbohydrate 23.1, Fiber 0.5, Sugar 18.1, Protein 41.2
CHICKEN DINNER IN A BUNDT PAN
Make and share this Chicken Dinner in a Bundt Pan recipe from Food.com.
Provided by ElaineAnn
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Mix seasonings together.
- Rub mixture on chicken including the inside.
- Stand chicken up in the bundt pan. Make sure the cone is inside of the cavity of the chicken. Tuck back wings.
- Add veggies around the chicken. Sprinkle with salt and pepper.
- Pour melted margarine over chicken and veggies.
- Put pan on a baking sheet to catch any drippings. Bake for 60 to 80 minutes depending on size of chicken. Bake until tender and veggies are done.
Nutrition Facts : Calories 999.8, Fat 58.1, SaturatedFat 14.8, Cholesterol 172.5, Sodium 569.6, Carbohydrate 69.2, Fiber 9.8, Sugar 11.4, Protein 51.1
BUNDT PAN ROAST CHICKEN WITH POTATOES
Get double duty out of your Bundt pan by using it as a stand for roasting chicken and a pan for potatoes. The juices from the chicken slowly infuse flavor into the spuds while they cook.
Provided by Food Network Kitchen
Categories main-dish
Time 3h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rub the chicken all over, including the cavity with 1 teaspoon herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before cooking.
- Arrange the rack to the lower third of the oven and preheat to 425 degrees F.
- Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the 3 smashed garlic cloves, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
- Meanwhile, mix together the lemon zest, paprika, remaining 4 tablespoons butter, 1 teaspoon herbes de Provence and grated garlic in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
- Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.
- Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.
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- In a small bowl, mix together olive oil, onion powder, garlic powder, paprika, salt, pepper, and rosemary. Rub inside and outside of chicken with mixture.
- Slide tail end of chicken over hollow tube of a Bundt pan and place on baking sheet. Pour chicken broth into pan and squeeze lemons into broth. Place lemon quarters around chicken.
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- Preheat oven to 400°F. Place a piece of aluminum foil over the hole of the center of a cast-iron Bundt pan. Combine thyme, grated garlic, 1 1/2 teaspoons of the salt, 3/4 teaspoons of the pepper in a small bowl. Rub chicken inside and out with thyme mixture.
- Toss together potatoes, carrots, onions, fennel, oil, whole garlic cloves and remaining 1/2 teaspoon each of salt and pepper in Bundt pan.
- Place chicken cavity over the foil-lined center of Bundt pan, nestling it into vegetables. Place Bundt pan on a rimmed baking sheet, and roast in preheated oven until chicken is golden, and a thermometer inserted in thickest portion registers 165°F, 1 hour to 1 hour, 15 minutes.
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Estimated Reading Time 4 mins
- Garlic Parmesan Pull-Apart Bread. Make a fun and unique, easy-to-share loaf of bread using your bundt pan. This garlic-and-cheese-filled bread uses biscuits to make a ring-shaped loaf that’s sure to be a crowd-pleaser.
- Cold Cut Bundt Sandwich. Hosting a party? Make this giant sandwich using bread made in a bundt pan. Just buy some pre-made bread dough, place it in the pan, pinch the ends together and then cook in your oven.
- Bundt Cake Breakfast. There’s no actual cake in this one, but it’ll make you happy nonetheless. Instead, it’s made with ham, eggs, garlic, cream, frozen and shredded hash browns, sweet Hawaiian bread and cheddar and Colby Jack cheese for a decadent and savory breakfast that can last all week.
- Baked Macaroni N’ Cheesecake. Don’t worry, this mac and cheese dish won’t be tart like a cheesecake dessert. The cheesy pasta is just baked in the bundt pan for extra crispiness, and you’ll get an incredible texture and an interesting shape using the pan.
- Roasted Chicken And Vegetables. You don’t need any fancy tools to roast a chicken — just use a bundt pan! Fill the inside of the pan with vegetables, stuff your chicken, and place your chicken on the top part of your pan for a full meal that requires very little maintenance.
- Stuffing. Make Thanksgiving a little more interesting by creating stuffing in a bundt pan. Serving will be a breeze since you can just slice away at the perfectly cooked bread-, bacon- and herb-filled ring.
- Jalapeño Poppers. Sick of all your cheese melting off your jalapeños? Here’s a solution: Use a bundt pan to prop those babies up. You can make a large batch of jalapeño poppers this way, and you won’t have to worry about all that cheese leaving the dish.
- Hidden Sloppy Joes. Sloppy joes are easy to make when you bake them into a bundt cake. Simply cook the ground beef with the sloppy joe sauce of your choice in between some dough.
BUNDT PAN CHICKEN - JAMIE GELLER
From jamiegeller.com
Cuisine AmericanCategory Dinner, MainServings 4Total Time 1 hr 22 mins
- Pour water into a large container. Add lemon zest, bay leaves, salt, sugar, peppercorns, and cinnamon and stir until combined. Place chicken in brine, cover, and refrigerate 8 to 24 hours.
- Combine sugar, thyme, chile pepper, paprika, cinnamon, garlic powder, cocoa powder, salt, and pepper in a small bowl.
- Remove chicken from brine and pat dry. Rub chicken generously with evoo. Coat with dry rub over and under skin and then drizzle with more evoo.
BUNDT PAN ROASTED CHICKEN AND VEGETABLES RECIPE ...
From tablespoon.com
Servings 4Total Time 1 hrCategory EntreeCalories 730 per serving
- 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.
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Estimated Reading Time 9 mins
- Best Overall: Nordic Ware Platinum Collection Bundt Pan 5 What We Like. Sturdy design to last years. Durable non-stick coating. Attractive professional shape.
- Best Lightweight: Wilton Perfect Results Premium Fluted Tube Pan. 4.8. What We Like. Lightweight. Affordable price. Handles to help pull out of oven. What We Don't Like.
- Best Easy-Grip: Anolon Advanced Nonstick Fluted Mold Baking Pan With Silicone Grips. 4.8. What We Like. Heavy-gauge steel for even baking. Rubberized easy-grip handles.
- Best Design: Nordic Ware Platinum Collection Heritage Bundt Pan 5 What We Like. Impressive cake design. Sturdy construction for years of use. What We Don't Like.
- Best Ceramic: casaWare Ceramic Coated NonStick 9-Inch Fluted Cake Pan 5 What We Like. Available in attractive colors. Durable double ceramic coating. Accessibly priced.
- Best Mini: CHEFMADE 4PCS Mini Bundt Pan Set, 4-Inch Non-stick Carbon Steel Kugelhopf Mold. 4.6. What We Like. Adorable mini cakes for individual desserts. Silicone non-stick coating.
- Best Fillable: Baker's Advantage Fillables 2-Piece Non-Stick Pan, 9-Inch 4 What We Like. Unique design for filled cakes. Large cake for many servings. Easy to use.
- Best for Instant Pot: Instant Pot Official Fluted Cake Pan, 7-Inch. What We Like. Perfect for Instant Pot. Can be used in conventional oven. Dishwasher safe. What We Don't Like.
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- Place the Chicken on the center of the bundt pan, and then place all the veggies around the chicken in the pan .
BUNDT PAN ROASTED CHICKEN | A WHOLE ROAST CHICKEN WITH ...
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3.5/5 (3)User Interaction Count 84Servings 4Category Entree, Kid Friendly, Light And Healthy
- Preheat oven to 425 degrees. Spray a bundt pan with non-stick spray then place on a baking sheet and set aside. Combine potatoes (or Brussels sprouts,) carrots, onion, and 6 garlic cloves in a large bowl then add oil and season with salt & pepper. Toss to coat then transfer to prepared bundt pan.
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- Move oven rack to lower position then place bundt pan and baking sheet inside. Roast for 50-60 minutes, or until a thermometer inserted into the thickest part of the thigh reads 160 degrees. Let chicken rest for 10 minutes before carving. Optional: While chicken is resting, turn oven up to 450 degrees and continue roasting vegetables in bundt pan if needed.
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