Imagine transforming an ordinary dinner into an extraordinary culinary experience with just one unique kitchen tool - your bundt pan! This Lemon Thyme Chicken and Red Potatoes recipe isn't just a meal; it's a game-changing technique that promises perfectly roasted chicken, crispy potatoes, and a presentation that will make your family and guests say "wow!" Forget complicated cooking methods and multiple pans - this recipe delivers maximum flavor with minimal effort, turning your kitchen into a gourmet restaurant in just over an hour.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 1 pound red potatoes, halved
- 2 lemons, sliced
- 2 tablespoons fresh thyme
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the center of the oven.
- Prepare the chicken by patting it dry with paper towels. This helps achieve crispy skin and allows seasonings to adhere better.
- In a small bowl, mix minced garlic, fresh thyme, olive oil, salt, and pepper to create a fragrant herb mixture.
- Carefully loosen the skin of the chicken using your fingers, being gentle to avoid tearing. Rub the herb mixture under the skin and all over the exterior of the chicken.
- Wash and halve the red potatoes. Toss them with a little olive oil, salt, and pepper.
- Grease the bundt pan thoroughly with olive oil or cooking spray to prevent sticking.
- Place the whole chicken vertically in the center of the bundt pan, with the cavity facing down. The pan's center tube will help the chicken cook evenly.
- Arrange the halved red potatoes around the chicken in the bundt pan.
- Scatter lemon slices around the chicken and potatoes for additional flavor and aroma.
- Roast in the preheated oven for approximately 60-75 minutes, or until the chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- Carefully transfer the chicken and potatoes to a serving platter, garnish with additional fresh thyme sprigs if desired.
Tips
- Pat the chicken completely dry before seasoning to ensure the crispiest skin possible.
- Don't rush the herb mixture - massaging it under and over the skin helps develop deep, rich flavors.
- Use a meat thermometer to guarantee perfectly cooked chicken without overcooking.
- Let the chicken rest after cooking to keep the meat incredibly juicy and tender.
- For extra crispy potatoes, consider tossing them with a bit of cornstarch before roasting.
- If your bundt pan isn't non-stick, generously grease it to prevent sticking.
- Choose fresh thyme over dried for a more vibrant, aromatic result.
- Rotate the pan halfway through cooking for even browning and heat distribution.
Nutrition Facts
Calories: 1115kcal
Carbohydrates: g
Protein: 122g
Fat: g
Saturated Fat: g
Cholesterol: 300mg
