Herb Roasted Bundt Pan Chicken
Courtesy of Mr. Food Test Kitchen
Servings: 4
Prep Time: n/a
Cook Time: 75 Min
Prep Time: n/a
Cook Time: 75 Min
What you need:
* 1/4 c. olive oil
* 1 tsp. onion powder
* 1 tsp. garlic powder
* 1 tsp. paprika
* 1/2 tsp. salt
* 1/4 tsp. black pepper
* 1 (4-pound) whole chicken
* 1 onion, cut into quarters
* 3 carrots, cut into 1-1/2-inch chunks
* 4 sprigs fresh thyme
* 1/2 c. chicken broth
* 1/2 c. white wine
* 1 tsp. onion powder
* 1 tsp. garlic powder
* 1 tsp. paprika
* 1/2 tsp. salt
* 1/4 tsp. black pepper
* 1 (4-pound) whole chicken
* 1 onion, cut into quarters
* 3 carrots, cut into 1-1/2-inch chunks
* 4 sprigs fresh thyme
* 1/2 c. chicken broth
* 1/2 c. white wine
What to do:
1. Preheat oven to 350°F.
2. In a small bowl, mix together olive oil, onion powder, garlic powder, paprika, salt, and pepper. Rub inside and outside of chicken with mixture.
3. Slide tail end of chicken over hollow tube of a Bundt pan and place on baking sheet. Place onion, carrots, and thyme around chicken. Pour broth and wine into pan.
4. Bake 75 to 90 minutes or until no longer pink and juices run clear. Remove chicken from Bundt pan and serve.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
2. In a small bowl, mix together olive oil, onion powder, garlic powder, paprika, salt, and pepper. Rub inside and outside of chicken with mixture.
3. Slide tail end of chicken over hollow tube of a Bundt pan and place on baking sheet. Place onion, carrots, and thyme around chicken. Pour broth and wine into pan.
4. Bake 75 to 90 minutes or until no longer pink and juices run clear. Remove chicken from Bundt pan and serve.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.