Get double duty out of your Bundt pan with this easy one-pot meal.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2I6pw6HWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Bundt Pan Roast Chicken with PotatoesRecipe courtesy of Food Network KitchenTotal: 10 hr 35 minActive: 40 minYield: 4 servingsLevel: EasyIngredients1 whole chicken (3 1/2 to 4 pounds)2 teaspoons herbes de Provence (see Cook's Note)Kosher salt and freshly ground black pepper5 tablespoons unsalted butter, 4 at room temperature and 1 melted, plus more melted for the pan1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes4 cloves garlic, 3 smashed and 1 finely gratedZest of 1 lemon and juice of half1/2 teaspoon paprika1 tablespoon roughly chopped fresh Italian flat-leaf parsley leavesDirectionsSpecial equipment: a 10-cup nonstick Bundt panRub the chicken all over, including the cavity with 1 teaspoon herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before cooking.Arrange the rack to the lower third of the oven and preheat to 425 degrees F.Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the 3 smashed garlic cloves, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes. Meanwhile, mix together the lemon zest, paprika, remaining 4 tablespoons butter, 1 teaspoon herbes de Provence and grated garlic in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side. Cook's Note When using dried herbs, crush them in your hands before adding them to the other ingredients to bring out their flavor. Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BundtPanRoastChickenwithPotatoes #RecipeoftheDay #FoodNetworkRecipe of the Day: Bundt Pan Roast Chicken | Food Networkhttps://youtu.be/L6W2Dsb9Hc0
