Bundt Pan Baked Chicken Dinner

• 1 whole 3-4 Pound Chicken
• 8 whole Red Or New Potatoes (or However Many You Prefer)
• 4 whole Carrots, Roughly Chopped
• 2 whole Yellow Onions, Peeled And Quartered
• 2 stalks Celery, Roughly Chopped
• 3 Tablespoons Fresh Poultry Herbs Finely Chopped (rosemary, Sage Or Whatever Flavors You Like)
• 5 Tablespoons Butter, Softened
• Salt and Pepper, to taste

1. Preheat oven to 375F.
2. Spray bundt pan with non-stick spray.
3. Toss a few potatoes in the bottom of bundt pan...no specific amount...however many you will need per serving.
4. Add carrots, onion, and celery on top on potatoes.
5. Combine fresh herbs and butter, salt and pepper to taste, and spread mixture under/over the skin of the entire chicken.
6. Place the cavity of the chicken over the center post of the bundt pan (legs down, wings up.)
7. Tuck wings under to prevent burning.
8. Place bundt pan on top of a rimmed baking sheet to catch any drippings.
9. Do this even if the center of your pan does not have an opening.
10. Bake for 1 1/2 hours or until chicken is cooked through and no longer pink.
11. Enjoy!

chicken, red, carrots, yellow onions, stalks celery, fresh poultry herbs, butter, salt

Taken from tastykitchen.com/recipes/main-courses/bundt-pan-baked-chicken-dinner-5/ (may not work)