Bundt Pan Roasted Chicken and Vegetables

Name: Bundt Pan Roasted Chicken and Vegetables
Prep time: 10 min
Yield: 4
Ingredients: 1 whole chicken (3 1/2 lbs.), cleaned and patted dry; 3 tablespoons olive oil, divided; 1 tablespoon poultry seasoning; Salt and pepper, to taste; 1/2 lemon, juiced and zested; 8 red potatoes, cut in halves or quarters; 2 large carrots, peeled and cut into large chunks; 1 small yellow onion, cut into wedges; 1 stalk celery, cut into medium chunks; 3 garlic cloves, peeled and halved; 2 teaspoons chopped fresh sage, finely chopped; 4 sprigs fresh rosemary; 6 sprigs fresh thyme; 1/2 lemon, sliced into 1/4-inch rounds

Bundt Pan Roasted Chicken and Vegetables was pinched from <a href="http://www.tablespoon.com/recipes/bundt-pan-roasted-chicken-and-vegetables/4cd20f21-0014-4694-8a82-6f05ce6e8670" target="_blank">www.tablespoon.com.</a>

"We all love a one-pan dinner, but who knew that pan could be a Bundt? This genius hack is the best, easiest way to make juicy, flavorful, crispy-on-the-outside roasted chicken (plus veggies!) every single time...."

INGREDIENTS

•

1 whole chicken (3 1/2 lbs.), cleaned and patted dry

•

3 tablespoons olive oil, divided

•

1 tablespoon poultry seasoning

•

Salt and pepper, to taste

•

1/2 lemon, juiced and zested

•

8 red potatoes, cut in halves or quarters

•

2 large carrots, peeled and cut into large chunks

•

1 small yellow onion, cut into wedges

•

1 stalk celery, cut into medium chunks

•

3 garlic cloves, peeled and halved

•

2 teaspoons chopped fresh sage, finely chopped

•

4 sprigs fresh rosemary

•

6 sprigs fresh thyme

•

1/2 lemon, sliced into 1/4-inch rounds

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