Bundt Pan Roasted Chicken
This bundt pan chicken recipe is an easy way to roast a whole chicken that's juicy and flavorful, with golden, crispy skin. Prepared with avocado oil mayonnaise, herbs, and lemon, complete with a side of roasted veggies.
Servings: 6 servings
Ingredients
- ½ tablespoon olive oil
- 2 large yellow onions quartered
- 4 large carrots cut into large pieces
- 3 garlic cloves minced, divided
- salt and fresh ground pepper to taste
- ½ cup KRAFT Avocado Oil Mayo
- 2 tablespoons dried thyme divided
- ¼ cup fresh lemon juice
- 1 whole lemon cut in wedges
- 1 (4-pound) whole chicken giblets removed
Instructions
- Get ready to roast. Preheat the oven to 450ºF. Lightly grease a bundt pan with cooking spray.
- Season the vegetables. Arrange onions, carrots, half of the garlic, salt, pepper, and oil on the bottom of the bundt pan; toss to combine and set aside.
- Make the marinade. In a mixing bowl, combine mayo, half of the dried thyme, lemon juice, and remaining garlic; whisk to thoroughly combine.
- Prep the chicken. Remove the giblets from the chicken cavity; season the cavity with salt, pepper, remaining dried thyme, and lemon slices.
- Assemble. Cover the hole of the Bundt pan with aluminum foil. Place the chicken on top of the covered hole of the Bundt pan. Rub the chicken all over and underneath the skin with the previously prepared mayo mixture.
- Roast. Place in the preheated oven and cook for 25 minutes. Lower the temperature to 375ºF and continue to cook for 1 hour, or until a meat thermometer registers at 165ºF degrees.
Nutrition
Calories: 415kcal | Carbohydrates: 13g | Protein: 28g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 292mg | Potassium: 534mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8288IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 3mg
