Can you believe we’re only 2 weeks away from Thanksgiving?!
It’s time to get those holiday menus together for your family gatherings. And if you’re like me, you’ve never had the task of roasting any chicken or turkey for the big day. Shoot, I’ve never roasted any whole chicken or turkey.
It was prime time I took matters into my own hands and learned how to roast a chicken. I’d start off slow and roast a 3.5 pound chicken and do it in one of the neatest ways I’ve seen yet!
I went with the All Natural™ Whole Chicken from Gold’n Plump®, making it easy for me because you don’t have to deal with the yucky innards. It’s primed and ready to go! If you don’t have time to follow my recipe for the basic roasted chicken, Gold’n Plump has Seasoned Whole Chickens that will save you even more time that come in the following seasons:
- Lemon Pepper
- Sweet BBQ
- Mesquite (NEW)
- Pesto (NEW)
With any of these pre-seasoned whole chickens, you can actually bake them in the bags. But, you can always pull them out and bundt pan roast them, too. Simply place them on the bundt pan, fill the bottom of the bundt pan with 2 cups of chicken stock and bake with the instructions below.
Roasting a whole chicken is great for feeding your family. You can even use the chicken in recipes like soups, frittatas, tacos and more:
For more inspiration, check out Gold’n Plump’s Pinterest page.
Let’s get roasting!
First things first, you need to rinse the chicken and pat dry with paper towels (not necessary if you’re using Gold’n Plump’s pre-seasoned chickens). Then, stuff it with flavor. I used lemon and garlic with this basic recipe.
Now, it’s time to fill the jaccuzi! Chicken broth, lemon slices and thyme makes for a perfectly flavorful and moist chicken.
You use a bundt pan to stand the chicken up right, making all sides cook evenly and perfectly crispy on the outside and tender inside. I’ve seen roasting on a beer can, so it’s the same basic principle.
Now, it’s time to lather up! Butter, salt and pepper are the basics for a crispy and flavorful outside!
It’s amazing how easy this method was to do! My perfectly roasted chicken came out beautifully and I’ll definitely be using this method again.
Bundt Pan Roasted Chicken
adapted from Iowa Girl Eats
- 2 large lemons
- 5 sprigs of thyme
- 2 cups chicken broth
- 3.5-4 pound Gold’n Plump® Whole Chicken, giblets removed
- 5 garlic cloves, peeled
- 2 tablespoons unsalted butter, melted
- salt and pepper, to taste
- Preheat the oven to 450°F.
- Place a bundt pan in the middle of a baking sheet that has been covered with a silicone baking mat, parchment paper or non-stick foil (for easy clean up).
- Slice one lemon and place evenly in the bundt pan. Also place the whole sprigs of thyme in the bundt pan with the lemon. Pour the chicken broth over the lemon slices and thyme.
- Meanwhile, rinse and pat dry the chicken.
- Stuff the chicken with 1 lemon (cut in half) and the garlic cloves.
- Brush the entire chicken with the melted butter and sprinkle with the salt and pepper.
- Gently place the stuffed and coated chicken on top of the bundt pan, with the whole in the center to keep it up right.
- Bake for 50-60 minutes or until the skin is golden brown and the internal temperature is 160°F and the juices run clear.
- Allow the chicken to sit for 10 minutes to cool.
- Place the chicken on a plate or cutting board and slice appropriately.
- Serve with your favorite side dishes or shred the chicken to put in soups or quesadillas!