Herb Roasted Chicken
Serves 815 mins prep90 mins cook
This juicy Herb Roasted Chicken bakes upright in a bundt pan for crispy skin all around. Make it a simple one pan dinner with vegetables cooking underneath.
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What you need
Instructions
0 Remove chicken from the refrigerator and packaging. Pat dry with paper towel and allow it to sit at room temperature for several hours, until the skin has dried out and the chicken is no longer cold.NOTE: If the chicken is cold and the skin is not dry, the herb butter will not stick and the skin won't crisp up. I recommend doing this step in the morning to leave enough time. 4 Preheat oven to [wprm-temperature value="425" unit="F"]. Cover center tube of bundt pan with aluminum foil. 5 To the bundt pan, add optional chopped potatoes, carrots, and onions. Drizzle with olive oil and season with salt and black pepper. Gently place the whole chicken over the center tube so it sits on top. 1 In a small bowl, mix together the salted butter, rosemary, thyme, parsley, onion powder, smoked paprika, black pepper, and additional salt (to taste preferences). Slather the chicken with herb butter. 3 Bake for 15 minutes, then reduce oven heat to [wprm-temperature value="400" unit="F"]. Continue roasting for 60 to 90 minutes or until the breast (thickest part of the chicken) reaches an internal temperature of [wprm-temperature value="165" unit="F"]. 6 Remove from oven and allow the Herb Roasted Chicken to rest for at least 10 minutes prior to cutting and serving.View original recipe