Today I will solve the ancient problem of soggy chicken skin
with this simple roasted chicken recipe. The best part is that you will never
look at a Bundt cake pan the same way again, and neither will your chicken. Yup, you heard me. I present to you the Roasted Chicken in a Bundt
pan. Why, you ask? Because the chicken
likes it that way. You know you probably have an old Bundt pan that you bought
for some crappy recipe that you never made again. Dust her off, it will become one of your favorite accessories to roast a chicken in. Or, rather, On. The
chicken and the Bundt pan will become very close and intimate friends.
Bundt Pan
One willing chicken
Kitchen twine
Salt (1/2 tsp, or more) & ground black pepper, to taste
Preheat oven to 450. Pat the chicken very dry
inside & out with paper towels. The drier the better. Season the chicken generously inside and out with only salt and ground black pepper. You can get fancy with
other seasonings if you wish - I don’t – the chicken is delicious with just
those two basics. Mount the chicken on top of the Bundt pan. Giggle to yourself
because you’re immature, and tie the chicken up once with kitchen twine around
its wings, pinning the wings close to its pale salty body. See picture above. Bake at 450 for 60-65 minutes. Do not open the
oven, do not baste, don’t do anything. This is a completely hands-off
experience for you and the chicken. Once the chicken skin is brown and crispy,
you may take it out of the oven & let rest for 10 minutes before dismounting
it off its anal probe. Enjoy, while silently apologizing to the bird for what you just did to it.
