Bundt Pan Roast Chicken

This easy hack results in a perfect roast chicken, and the veggies to go along with it!

Ingredients:

3 cloves garlic, minced

2 carrots, chopped or 1/2 lb. baby carrots

1 onion, quartered

4 - 5 small red potatoes, quartered (if larger, cut into approx. 2” pieces)

1/4 teaspoon ground thyme

Extra virgin olive oil

1 (3 - 4 lb.) chicken, gizzards removed

1 lemon, cut in half

Salt

Black pepper

Directions:

Preheat oven to 425°F.

Cover the hole of the bundt pan with foil.

In the bowl of a large bundt pan, combine garlic, carrots, onion, and potatoes.

Toss vegetables with olive oil, thyme, salt and pepper.

Pat the chicken dry with paper towels.

Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves.

Rub the olive oil all over the skin of the chicken then season generously with salt and pepper.

Place the chicken in the middle of the bundt pan, breast side up.

Bake until the chicken is cooked through and skin is golden, 45 minutes to 1 hour 10 minutes.

Let chicken rest for at least 15 minutes, before slicing.

Serve with roasted vegetables and extra pan juices.