Mell’s Kitchen is back and I’m testing out a cool chicken recipe that’s a bit different than the plain old chicken we sometimes get in a rut with. If you don’t have a Bundt pan, check with your neighbour or a friend. Chances are they’re not using it right now. You can also use an angel food pan.

The flavours were so nice in this with the lemon, rosemary and thyme. But you can stuff your chicken with carrots and celery and use poultry seasoning if that’s what your family prefers.

Let me know if you try it! Text me at 762-555.

Watch the video below!

Recipe:

This was fun and easy to make. Just a little bit different that your average roast chicken in the oven. The chicken was really juicy and the vegetables were nice and tender. Hope you’ll give it a try!

 

Preheat oven to 425 F and cover the hole in the Bundt pan with tin foil.

  • 3-6 cloves of garlic to taste (I just mashed mine a bit)
  • 2 carrots, chopped (I used about 20 mini carrots cut in half)
  • 1 lb mini potatoes, or whatever potatoes you have cut up to mini potato size
  • 1 onion quartered (I cut mine is smaller slices as a preference)
  • Nice olive oil
  • Salt pepper Fresh Thyme
  • Fresh Rosemary
  • 1 3-4 lb chicken with the gizzards removed
  • I sliced lemon

 

In the bowl of your Bundt pan, combine potatoes, carrots, garlic, and onion. Drizzle with olive oil, salt and pepper and toss it around a bit with your hands.

Pat your chicken dry with paper towels and season the inside of the cavity with salt and pepper. Stuff the inside with lemon slices, rosemary and Thyme sprigs.

Rub olive oil all over the outside of that chicken, then season with salt and pepper.

Put the chicken in the middle of the Bundt pan, breast side up. Bake until the chicken is cooked through (165 F) and the skin is golden, 60- 70 minutes.

Let the chicken rest for about ten minutes before carving.

Test your veggies for doneness. If they need more time, just pop the pan back into your hot oven for a few minutes.