Bundt Pan Lemon Thyme Chicken and Red Potatoes
Servings 8 servings
Calories 364kcal
Ingredients
- 1 5-lb whole roasting chicken, pat dry
- 1/4 cup butter softened
- 2 Tbsp dry buttermilk Ranch salad dressing mix divided
- 1 tsp lemon pepper plus additional as needed
- 1 tsp chopped fresh thyme
- 1 large lemon cut into wedges
- 4-6 sprigs fresh thyme
- 12 small red potatoes halved
- Olive oil
Instructions
- Preheat the oven to 425°F. Lower the oven rack to the bottom third of the oven.
- Using heavy duty aluminum foil cover the opening of a bundt pan. Spray the pan and foil liberally with cooking spray. Set aside.
- Pat dry the chicken loosening the skin on the breasts and legs.
- In a small bowl, mix together the softened butter 1 Tbsp Ranch. lemon pepper and chopped thyme.
- Coat the chicken liberally inside and out with seasoned butter, rubbing over and under the skin.
- Place the chicken upright onto the foil covered post of the bundt pan. Put a couple of sprigs of thyme and lemon wedges inside the cavity.
- Toss to coat the halved potatoes with the remaining dry ranch dressing and a drizzle of olive oil. Arrange around the chicken.Tuck the remaining sprigs of thyme around the potatoes.
- Bake for 45-55 minutes or until the juices run clear and the potatoes are fork tender. (Internal temperature 165°F)
- Broil for a few minutes to brown the skin further, if desired.
- Rest for 5-10 minutes on the counter then arrange on a platter, carve and serve.
Notes
If the chicken has fully roasted but, the potatoes need more roasting time, remove to a platter and allow the chicken to rest until they're finished.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 38g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 371mg | Potassium: 994mg | Fiber: 4g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 26mg | Calcium: 30mg | Iron: 2mg