Bundt Pan Chicken

Juicy, roasted chicken with a lemony medley of onions, celery and carrots.

Ingredients:

3 lb chicken

1 onion sliced thick

2 medium carrots, diced

2 celery stalks, sliced thick

1 lemon, unpeeled and quartered 

A few sprigs of rosemary

Bay leaf

Olive oil

Salt, pepper and thyme

First, cover the hole in the middle of the bundt pan with foil. Then place the onion, carrot and celery pieces all around the bottom. Add the lemon, rosemary and bay leaf.

Take your chicken, rub it all over with olive oil. Then generously salt, pepper and thyme it and stand it over the foil covered bundt pan hole.

Roast at 425°F for 55-60 minutes or until the internal temperature of the chicken is 165°F. Give the lemon pieces a gentle squeeze (press with a spoon, not your hand) and return to the oven another 5 minutes.

Your chicken and lemony vegetable dinner is ready!

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