Bundt Pan Chicken
This is kind of an incomplete blog post. But the chicken turned out so good that I wanted to share it any way. Normally the best blog posts are those that show/tell you how to cook the meal and then at the end you get a beautiful picture of how the completed meal looked. Well that will not be the case here. I had just finished cooking the chicken when a dear sweet long time friend called and she was having an emergency and needed me. I did not hesitate to head out to help her (we are more like sisters than just friends and have been there for each other for over 20 years now). I told my family (who are now thankfuly all grown up adults and capable of fending for themselves :) what was going on they said no problem. I told them to enjoy the chicken and add whatever they wanted to go with the rest of the meal. They did just that and when I got home late that night the chicken was nearly gone. Everyone raved about the next day.
I've seen this concept on a few different websites so I gave it a try. Take a bundt pan, put the chicken in the center of it (the cavity over the post of the bundt pan)... I added a few onions and a couple lemon slices to the bottom to blend in with the juices. I was going to use those juices mixed with a little chicken broth to make gravy and serve it with rice or mashed potatoes. But as I said above that never happened.
I then rubbed the chicken down with a spice mix:
2t pink Himalayan salt
1t granulated garlic
1t dried onion
1 ½t Italian seasonings
Here is what it looked like right before I put it in the oven....
I baked it at 350 for about 1 hour and 15 to 30 minutes.. the time got hazy with what was going on. But I baked it until the juices ran clear...
The chicken was just amazing! So much of the natural juices were sealed in, similar to a rotisserie chicken. It was moist and just delicious!
I plan to do this again and (hopefully) follow through with the juices/gravy and a complete meal.. but for now I wanted to share this with you because it was so good. I also think that if I could have given my chicken the spice rub down ahead of time and let it sit in the fridge for a few hours before baking.. it would have been even better!!
Side Note: stick a pan under the chicken when it cooks.. a bit, not much, of the juices do come through the center post..