Lemon and Thyme Chicken
06/06/2017
This beautiful recipie came from Melissa's Southern style Kitchen. Perfect for a Winter night. https:
//www.melissassouthernstylekitchen.com/bundt-pan-lemon-thyme-chicken-and-red-potatoes/
Bundt Pan Lemon Thyme Chicken and Red Potatoes Print Author: Melissa SperkaServes: 4Ingredients
- 1 (5-lb) whole chicken, pat dry
- ¼ cup butter, softened
- 2 Tbsp dry buttermilk Ranch salad dressing mix, divided
- 1 tsp lemon pepper, plus additional as needed
- 1 tsp chopped fresh thyme
- 1 large lemon, cut into wedges
- 4-6 sprigs fresh Thyme
- 10 small red potatoes, halved
- Olive oil
- Preheat the oven to 425°F. Lower the oven rack to the bottom third of the oven.
- Using heavy duty aluminum foil cover the opening of a bundt pan. Spray the pan and foil liberally with cooking spray. Set aside.
- Pat dry the chicken loosening the skin on the breasts and legs.
- In a small bowl, mix together the softened butter 1 Tbsp Ranch. lemon pepper and chopped thyme.
- Coat the chicken liberally inside and out with seasoned butter, rubbing over and under the skin.
- Place the chicken upright onto the foil covered post of the bundt pan. Put a couple of sprigs of thyme and lemon wedges inside the cavity.
- Toss to coat the halved potatoes with the remaining dry ranch dressing and a drizzle of olive oil. Arrange around the chicken.Tuck the remaining sprigs of thyme around the potatoes.
- Bake for 45-55 minutes or until the juices run clear and the potatoes are fork tender. (Internal temperature 165°F)
- Broil for a few minutes to brown the skin further, if desired.
- Rest for 5-10 minutes on the counter then arrange on a platter, carve and serve.