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What started out as an epic fight with the contents of my kitchen cupboards turned into a delicious experiment. As I was attempting corral too many baking pans into too small a space, I suddenly looked at my collection of tube pans and thought, hey, why don’t I use one of these to roast a chicken?
Tube - or Bundt - pans, with their central cones, are vastly superior to the popular beer can chicken roasting method because you don’t need to wrassle that hot cooked bird off a can filled with scalding liquid when it’s time to serve it up. As a huge added bonus, you put vegetables in the bottom of the pan and have them roast away, basted automatically by the chicken’s delicious juices. At our house, we call it Sunday Chicken after the scrumptious roasted delights we enjoyed at Parisian farmers’ markets; you can call it a magical meal.
Ingredients:
3 cloves garlic, halved lengthwise
1 large carrot, chopped into one inch pieces
1 onion, chopped into one inch pieces
1/2 pound small potatoes, chopped into one inch pieces
1/2 medium zucchini, chopped into one inch pieces
Extra-virgin olive oil
Salt and pepper
A few sprigs fresh thyme
1 three to four pound chicken
1/2 lemon
1/4 cup chicken broth
Directions:
Serves 4.