The days are getting longer, but it's 25 degrees outside -- too
cold for this gal to uncover the grill, fuss with the igniter and make Beer
Can Chicken or Cornell Chicken -- even though the grill is on a covered terrace.
Chicken on a Bundt Pan to the rescue!
Why a Bundt pan, you ask? Well, it uses the same method --
vertical roasting – that the classic Beer Can Chicken does. And the Bundt pan
catches the chicken drippings, keeping them off the bird and making clean-up
easy.
This recipe is a combination of your basic Italian roast chicken and a roasting technique picked up via one of my favorite food websites, Food52. We've made Food52’s recipe for Wishbone Roast Chicken with Butter (calls for a tube pan; we used a Bundt) and enjoyed it immensely but wanted looking to make something that didn't call for as much -- or any -- butter.
There you have it!
Italian Roast Chicken on a Bundt Pan
1 whole roasting chicken, size of your choice
2 tablespoons Pino's Press Tuscan Herb dipping/basting oil (or other seasoned oil, like Wegmans basting oil)
4 cloves garlic, lightly smashed, peeled and halved
Several sprigs fresh rosemary
Salt and pepper
1 lemon, quartered (for serving; optional)
A day before cooking: Remove chicken from package. Remove giblets, if there are any; reserve to cook for the dog.
Rinse chicken and pat it dry with paper towels. Place on plate and leave in refrigerator, uncovered, overnight or for up to 24 hours. Why? Because starting with a dry bird will yield crispy chicken skin.
A couple hours before cooking: Using your hands, slather the chicken all over with the seasoned oil, especially the neck area. Generously salt and pepper the bird. Using a paring knife, cut a few slits all over chicken skin and insert pieces of halved garlic and a few sprigs of rosemary. Place upright on Bundt pan or tube pan and tie the wings with kitchen twine. Return to refrigerator until ready to roast the chicken.
Heat oven to 400 degrees. Depending on your oven, you may need to remove a rack. Place chicken on Bundt/tube pan in oven and roast until done. For a 6-pound bird, this took about 1 hour and 45 minutes. Allow chicken to rest briefly before serving. Squeeze a little lemon over chicken, if desired. Serve with mashed potatoes or polenta. Makes about 6 servings.
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