Cake Pan Chicken

  

This recipe today is for a recipe I saw via video on my daughter's facebook page.  Most of the time what you cook doesn't end up looking like the video at all, but happy to say that this time it worked really well.  Not only that it was really simple to do and very delicious!

 

The recipe involves the use of a bundt cake tin, some aluminum foil, a good roasting chicken (I use cornfed free range) a lemon, some herbs, fresh veg and salt and black pepper  . . .  oh and some olive oil.  You just toss the veg with some herbs and olive oil and pop the into the bottom of the cake tin (after covering the hole with some foil) and then the chicken, well seasoned and stuffed with garlic and lemon gets placed on top, with the post of the bundt pan acting as a trivet of sorts.

 

It works really well!  All the juices from the chicken's neck and heiny pouring down from the chicken on top of those roasting vegetables and flavouring them, rendering them rich and succulent and basting the chicken at the same time . . .

 

I was a bit worried it might fall over in the oven . . .  but thankfully it didn't. (I put my cake tin on a baking sheet just in case.)  It looks a bit odd and unorthodox, but it works perfectly well.  I would tell you if you are using a chicken from over here, do remove and discard that last joint from the drumsticks before roasting and any trussing. 

 

Beautifully crisped skin and perfectly cooked, moist & well flavoured chicken  . . .  I like it!

 

The vegetables were beautifully cooked as well . . .  with a bit of stickiness from the chicken juices, and there was plenty juice from the chicken to spoon over the meat when I went to serve it.

 

And it cooks in a lot less time.  I think having that metal post shoved up inside helps it to cook a bit faster which keeps it nice and moist!  You get lovely crisp skin if you are into that sort of thing.  I haven't eaten chicken skin in years.

 

And beautifully glazed and perfectly cooked veg.  You can't ask for much more than that.  Only one pan to wash (the cake tin).  I did use a few more for presentation and serving, but they are a doddle to clean. Nothing stuck on there!

 

*Cake Pan Chicken*

Serves 4

Printable Recipe 

 

A delicious roast chicken dinner all in one, with a novel and unique way of roasting it that presents with perfectly roasted chicken and veg. 

For the vegetables:

2 cloves garlic, peeled and crushed

2 large carrots, peeled and chopped

4medium red potatoes, unpeeled and quartered

1 large onion, peeled and quartered

sea salt and freshly ground black pepper

1 tsp each rosemary, thyme and parsley

1 TBS olive oil

For the chicken:

2 cloves of garlic, peeled, left whole, but bruised

1 unwaxed lemon cut in half crossways through the centre

2 tsp sea salt

1 tsp coarse black pepper

1 tsp each rosemary, thyme and parsley

1 (3-4 pound) free range roasting chicken

olive oil 

Preheat the oven to 220*C/425*F/ gas mark 7.  Have ready a large clean bundt pan.  Take a sheet of foil, fold it into quarters and press firmly to cover the hole and post in the bundt pan centre. 

Put all of the vegetable ingredients into a bowl and toss together to coat. Pour into the bottom of the bundt pan. 

Pat your chicken dry, remove any trussing, clip off the ends of the legs (if necessary).  Place the sea salt, black pepper, and herbs into a dish. Dip the cut edges of the lemons into this mixture.  Place the lemon halves and garlic cloves into the cavity of the chicken.  Rub the chicken all over with olive oil to coat generously and then rub the herb, salt and pepper mixture into the skin.  Place the chicken over the foil covered post in the centre of the bundt pan, placing the cavity of the chicken down over the post.  It should be standing up perfectly. 

Roast in the preheated oven for approximately 1 hour to 1 hour 10 minutes, until the chicken is roasted through and the skin is golden brown.  Note, it will cook a bit faster than normally because of the metal post in the middle.  Remove the chicken to a warm plate and tent with foil.  Leave to rest for 15 minutes before carving to serve.  The vegetables should be tender, but if they are not, give them a stir and return them to the oven until they are. 

Serve the roast chicken sliced with the roasted vegetables, and wth any pan juices spooned over top.

 

My chicken loving husband really enjoyed this, and I have pleny of leftovers to make another meal or sandwiches, and a carcass to make soup with.  Ahhh  . . .  such tastiness and thrift.  I love it! what a great way to start the new year!  Bon Appetit and Happy New Year!