BUNDT PAN ROAST CHICKEN WITH POTATOES
Get double duty out of your Bundt pan by using it as a stand for roasting chicken and a pan for potatoes. The juices from the chicken slowly infuse flavor into the spuds while they cook.
Provided by Food Network Kitchen
Categories main-dish
Time 3h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rub the chicken all over, including the cavity with 1 teaspoon herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before cooking.
- Arrange the rack to the lower third of the oven and preheat to 425 degrees F.
- Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the 3 smashed garlic cloves, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
- Meanwhile, mix together the lemon zest, paprika, remaining 4 tablespoons butter, 1 teaspoon herbes de Provence and grated garlic in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
- Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.
- Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.
CRISPY ROASTED CHICKEN
This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!
Provided by Doc Simonson
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
- Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
- Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g
CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN!
Using a well seasoned Stoneware Fluted Pan makes this chicken crisp all around!With an Asian flavor from the lemon, ginger, garlic, sesame oil and sweetness from the honey. The beer will keep it tender.The chicken cavity will sit on the center so no outside part of the chicken touches the bottom hence the crispness!
Provided by Rita1652
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
- Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.
Nutrition Facts : Calories 577.3, Fat 33.7, SaturatedFat 9.3, Cholesterol 155.2, Sodium 1154.3, Carbohydrate 23.1, Fiber 0.5, Sugar 18.1, Protein 41.2
More about "crispy chinese roast chicken in a bundt pan recipes"
BUNDT PAN ROAST CHICKEN - DELISH
From delish.com
5/5 (10)Category Easy Chicken, Dinner
CHINESE ROASTED CHICKEN (烧鸡) - CHINA SICHUAN FOOD
From chinasichuanfood.com
HOW TO ROAST CHICKEN IN A BUNDT PAN FOR THE CRISPIEST SKIN …
From sheknows.com
CHINESE ROAST CHICKEN RECIPE- HOW TO MAKE THE SKIN SUPER …
From tasteasianfood.com
BUNDT PAN ROASTED CHICKEN AND VEGETABLES RECIPE
From tablespoon.com
EMERIL LAGASSE’S CRISPY PAN-ROASTED CHICKEN WITH …
From rachaelrayshow.com
BUNDT PAN ROASTED CHICKEN - WHAT'S COOKIN' ITALIAN …
From whatscookinitalianstylecuisine.com
BUNDT PAN ROASTED CHICKEN RECIPE - DIETHOOD
From diethood.com
CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN!
From champsdiet.com
HERB ROASTED BUNDT PAN CHICKEN | MRFOOD.COM
From mrfood.com
BUNDT PAN RECIPES: FROM CAKE TO ROAST CHICKEN - FOOD NEWS
From foodnewsnews.com
EASY CHINESE ROASTED CHICKEN - POSH JOURNAL
From poshjournal.com
CRISPY CHINESE HONEY CHICKEN (WITHOUT DEEP FRYING)
From omnivorescookbook.com
THE BEST CANTONESE ROAST CHICKEN (广式烧鸡) - OMNIVORE'S …
From omnivorescookbook.com
CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN! RECIPE - FOOD.COM
From pinterest.com
OVEN ROASTED BUNDT PAN CHICKEN | THE SALTY POT
From thesaltypot.com
BUNDT PAN ROTISSERIE CHICKEN - BUSY IN BROOKLYN
From busyinbrooklyn.com
ROASTING CHICKEN IN A BUNDT PAN IS A DELICIOUS FOOD HACK
From sweetandsavory.co
BUNDT PAN ROASTED CHICKEN AND VEGGIES: THE PERFECTLY CRISPY SKIN …
From youtube.com
CHINESE ROAST CHICKEN (BEST RECIPE) - RASA MALAYSIA
From rasamalaysia.com
CRISPY CHINESE ROAST CHICKEN RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
EASIEST CHINESE ROAST CHICKEN RECIPE (ONLY 5 INGREDIENTS!)
From theminichef.com
A RECIPE FOR MAKING JUICY, ROASTED CHICKEN IN A BUNDT PAN
From bnd.com
BUNDT PAN ROASTED CHICKEN | CHOCOLATE & CARROTS
From chocolateandcarrots.com
CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN! RECIPE
From foodnewsnews.com
CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN! | CRISPY ROASTED …
From pinterest.co.uk
CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN! RECIPE
ROASTED CRISPY CHICKEN RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN! RECIPE - FOOD.COM
From pinterest.co.uk
BUNDT PAN ROAST CHICKEN RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CRISPY ROAST CHICKEN RECIPE | EATINGWELL
From eatingwell.com
ROTISSERIE STYLE BUNDT PAN CHICKEN - 12 TOMATOES
From 12tomatoes.com
BUNDT PAN ROASTED CHICKEN & VEGETABLES - IOWA GIRL EATS
From iowagirleats.com
BUNDT PAN ROTISSERIE CHICKEN #BUNDTBAKERS - PALATABLE PASTIME
From palatablepastime.com
THE BEST BUNDT PAN ROASTED CHICKEN AND VEGETABLES RECIPES WE …
From apronstringsblog.com
BUNDT PAN ROAST CHICKEN | RECIPE | RECIPES, ROAST CHICKEN RECIPES, …
From pinterest.ca
BUNDT PAN ROAST CHICKEN - KITCHEN JOY
From kitchenjoyblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #poultry #asian #oven #easy #roast #dinner-party #fall #winter #chicken #dietary #seasonal #low-carb #low-in-something #meat #taste-mood #sweet #equipment #small-appliance #3-steps-or-less #4-hours-or-less
You'll also love