I have always loved Beer Can Chicken but cannot get it to come off the barbeque without a lot of worry. It is so hot, and the pan and the chicken wiggle as I carry it, then there is the getting the can off the chicken without spilling. I came across this recipe for Bundt Pan Chicken, it was wonderful and easier.
Ranch Bundt Pan Chicken
1 whole Chicken, 3 ½ to 4 pounds
¼ cup olive oil, divided
2 teaspoon Ranch Dressing Powder
2 teaspoons salt, divided
½ teaspoon black pepper, divided
1 ½ pounds Yukon Potatoes, or Red Potatoes, skin-on cut into ½ inch cubes
2 Large carrots, peeled and cut into chunks
1 small yellow onion cut into wedges
4 cloves garlic, peeled and smashed
Prepare your grill for medium indirect heat, place coals on one side and the chicken will be on the other side, so heat will not be directly under the chicken.
Spray your Bundt pan with cooking spray. Put the potatoes, carrots, onion, and smashed garlic into a large bowl. Top with 1 teaspoon salt and ¼ teaspoon pepper. Add 2 Tablespoon of the olive oil and stir to coat. Add to the potatoes to the bottom of the Bundt pan.
Rub the chicken with 2 Tablespoons Olive Oil. Sprinkle with the Ranch Dressing, and salt and pepper. Place tin foil over the hole in the Bundt Pan. Place the chicken cavity over the middle of the Bundt pan so the chicken is sitting upright on top of the vegetables.
Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Place the lid on the grill down and cook for about 40 minutes. Carefully rotate the Bundt pan and stir the vegetables. Cover and cook another 30-40 minutes or until a thermometer reads 165 degrees. Remove from the grill and let rest 10-15 minutes before carving. Save the broth that is now on the vegetables and serve on the side.
**Can be backed in a regular oven at 400 degrees.
Gluten Free as written.