Upright Oven Baked Bird

I came across this recipe on my friend Rhonda's Facebook page: Bundt Pan Roast Chicken by Delish.  I decided to try it the following evening since I had every single ingredient on hand (including a sprouted onion and a sorry looking carrot) but the chicken.  It's super easy to do and convenient too since all the ingredients are in one pan and baked together.  The result is a crisp-skinned baked chicken that is done in about one hour.

ON THE CUTTING BOARD:



Small, organic, free-range chicken, 5 red potatoes, two carrots,
one medium onion,  6 garlic cloves, two lemon halves,
fresh thyme, rosemary from the garden, seasalt, black pepper,
olive oil.

STEP ONE:


Preheat oven to 425 degrees. Slice the vegetables,
smash the garlic cloves, slice
the lemons. Keep the herbs whole.



Drizzle a little olive oil over the vegetables, herbs
and lemon slices, add some salt and pepper to taste
and place in the bundt pan.

Take the neck and giblets out of the chicken's cavity
and rince the chicken. Pat dry. Place the chicken over
the pillar on the bundt pan (the recipe said to cover the
hole with tin foil which I forgot to do). Drizzle the chicken
with olive oil and sprinkle with salt and pepper.

STEP THREE:



Bake uncovered for one hour or until the skin on
the bird is golden brown and crisp.

This is a classic roast chicken recipe. I'll try adding
different seasonings to the chicken and vegetables when I
want bolder flavors. But this is a keeper. So easy and tasty.
I'll also try covering the hole with tin foil next time to see
if there's any difference in the time it takes to brown the bird
or if it becomes even crispier.  I ended up cooking this chicken
for about 65 minutes.

ALLA VOSTRA SALUTE!