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Food Hacks Blog

Just for the Hack of it.

Danielle Rose

Bundt Pan Chicken

Posted by Danielle Rose on July 6, 2015
Bundt Pan Chicken

Being the ‘Official Food Hacker’ for Kraft Canada means diving deep within the depths of the Internet to find every hack that I can possibly get my hands on. Though I’ve found some spectacular ones along the way, there are many hacks that seem more difficult than they’re worth, as well as ones that may be creative, but you still find yourself asking: “Why would I do this? Why not make this the normal way?”

When I first came across a hack for making a whole chicken roasted in a bundt pan, I found myself asking “why? Why do it this way?” I didn’t see the point.  Sure, using a bundt pan is different and creative, but why use a pan meant for making cakes instead of my perfectly good roasting pan? I had to find out what all the fuss was about!

Firstly, what I appreciated about this hack was that I could put all my ingredients right in one pan, without any fuss. Thyme sprigs acted as a basting brush to brush flavourful salad dressing along the surface of the chicken, with the remaining dressing drizzled over the veg. Because all of the vegetables were overlapped in such a tight space, it was too difficult to toss them together with the dressing. I feared that the potatoes at the bottom of the pan might become flavourless, without the dressing seeping through to season them. Only time would tell!

After about 20-30 minutes of roasting I began to worry. The top of the chicken was getting extremely crispy, but the rest didn’t seem to be browning. I quickly made a makeshift tinfoil hat for the top of the bird to prevent burning and allow the rest of the chicken to crisp up.

When my chicken was done I finally understood what this hack was all about. I was faced with a beautifully crisp bird with a fantastic moist interior, perfect for those who love a great crispy chicken skin. I also loved that the drippings from the bird naturally basted the vegetables as they cooked, making the veg at the bottom of the pan surprisingly the most flavourful! Lastly, the steam from the drippings that collected on the sheet pan holding the bundt carried through the cavity and into the chicken, keeping it moist and flavourful.  Though it may seem odd at first, this is one hack you must try!

Get These

  • 1 whole chicken (3-1/2 lb./1.6 kg.)
  • 4 sprigs fresh thyme
  • Kraft Zesty Italian Dressing, divided
  • 4 baking potatoes, cubed
  • 4 medium carrots, halved

Do This

  1. Remove middle rack from oven. Preheat to 400ºF.
  2. Sit chicken upright in bundt pan cavity. Place vegetables in bottom of pan.
  3. Using 2 thyme sprigs, brush chicken with 2 Tbsp. dressing. Discard. Drizzle remaining dressing over vegetables and add remaining thyme sprigs.
  4. Place bundt pan on a cookie sheet to collect drippings. Roast for 80-minutes, or until chicken is done (185ºF).

DONE!

Bundt Pan Chicken
  • This recipe serves 8.
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