EASY 1 PAN WONDER 🥰 Does the idea of roasting a whole chicken AND veggies sound daunting? I get you! It’s just so much easier to grab a rotisserie chicken and call it a day, but the thing I was missing from my childhood dinners were the vegetables cooked in the chicken drippings, the only way to get that is to roast them with the actual bird. Here’s the SUPER SIMPLE answer 🤗
🍗🥔❤️ BUNDT PAN HACK: ROASTED CHICKEN + VEGGIES🥕🧅💚
Ingredients:
1 whole chicken, make sure the cavity is empty, if not, remove the bag of chicken parts and set aside for something else or dispose.
1/2 stick of softened butter
Salt & Pepper
Aluminum foil
Bundt pan
Directions:
Preheat oven to 425F
Wash and dry chicken
Rub outside and under the breast skin with butter
Salt and pepper the outside and inside of the entire chicken really well
If using, pour veggies in greased Bundt pan, oil and season
Cover hole with aluminum foil
Place chicken on top
Bake for 1 hour, or longer, until thermometer reads 165F when placed in the breast near the leg/thigh area
OPTIONAL Roasted veggies at bottom:
(You can skip this step if you’d like to just roast the chicken)
2 handfuls of baby carrots
2 large handfuls of Potatoes, cut into cubes
1 small onion, roughly cut
10 cloves of peeled garlic
Oil, I use avocado
Salt & pepper
1 small Lemon sliced
3-4 sprigs fresh Thyme or Rosemary
What your favorite part, the roast chicken or veggies? Comment and LMK! While I love the chicken, there’s just something about carrots cooked in the chicken juices that I absolutely love 😍
Check out more of LORAfied life hacks HERE!
