Bundt Pan Lemon Thyme Chicken and Red Potatoes
5-lb whole chicken, pat dry
dry buttermilk Ranch salad dressing mix
plus additional as needed
chopped fresh thyme
cut into wedges
sprigs fresh Thyme
small red potatoes
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
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.
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.