Roast Chicken in a Bundt Pan

I bet you never looked at your Bundt pan and thought of using it for chicken, right?  I certainly never had before encountering this recipe.  This recipe is so super yummy, it's a 10 not only for taste, but for being easy to make and not time-consuming!  I only modified a little in that I did not use a lemon in the cavity; I was going to do so, but I forgot to grab one while I was at the store.  It doesn't need it, though, I assure you.  Next time I make this, I will add more carrots because they were wonderful and I will put a pan or foil on the rack under the Bundt pan because my bird dripped off the side of the pan this time (and the burning drippings set off the smoke alarm...again...sorry, neighbors!)

Link to original recipe: http://www.delish.com/cooking/recipe-ideas/recipes/a51763/bundt-pan-roast-chicken-recipe/

Ingredients:

4 whole cloves garlic, peeled
2 carrots, thickly sliced
1 medium yellow onion, quartered
1/2 lb. yukon gold potatoes, cut into small chunks (I had baby ones, so I quartered them)
olive oil
kosher salt
coarse ground black pepper
fresh thyme
fresh rosemary
1 whole chicken, around 4 lbs, hollow/empty cavity/gizzards removed

Instructions:

1. Heat oven to 425°F.  Cover the hole of the Bundt pan with foil (I covered the hole and fluted part, too).

2. Toss the garlic, carrots, onion, and potatoes in the bottom of the pan with a generous coating of olive oil.  Season with salt and pepper.  Add sprigs of thyme and rosemary atop the vegetables.

3. Pat chicken dry with paper towels.  Season the inside of cavity generously with salt and pepper, then add a few sprigs of thyme and rosemary.

4. Rub olive oil all over the chicken skin, then season generously with salt and pepper.

5. Place chicken with cavity covering the fluted part of the Bundt pan--chicken will lean to one side and may go slightly over edge (thus, it would be wise to put a pan or foil on rack underneath just in case...).

6. Bake until chicken is cooked through and skin is golden, around 1 hour 15 minutes (I went 1 hour 20, which was perfect).

7. Let chicken rest 15 minutes before slicing.  Serve with roasted veggies and sauce...mmmm!