Bundt Pan Roast Chicken with Potatoes

This recipe is really creative.  It reminds me of beer can chicken that my family loves.  All of my family members are a fan of crispy poultry skin.  This recipe definitely delivers that and a chicken that's full of flavor.

1 whole chicken (3 1/2 - 4 lbs)

2 tsp Herbes de Provence

Kosher salt and freshly ground black pepper

5 Tbsp butter (4 Tbsp at room temp and 1 melted)

1 1/2 lbs Yukon Gold potatoes, cut into 1/2" cubes

4 garlic cloves, 3 smashed and 1 finely minced

Zest of 1 lemon and juice of half

1/2 tsp paprika

1 Tbsp roughly chopped fresh Italian flatleaf parsley

Rub the chicken all over, including the cavity with 1 tsp Herbes de Provence, 1 Tbsp salt and 1/4 tsp pepper.  Refrigerate for at least 2 hours or up to overnight; bring chicken to room temperature 30 minutes before cooking. 

Arrange the rack to the lower third of the oven and preheat to 425 degrees.

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" piece of foil.  Put the potatoes in the pan with the 3 smashed garlic cloves, 1/2 tsp salt and a few grinds of pepper.  Toss with 1 Tbsp melted butter.  Roast for 20 minutes.  

Meanwhile, mix together the lemon zest, paprika, remaining 4 Tbsp butter, 1 tsp Herbes de Provence and minced 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 done, 50 - 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.  

This is totally delicious.  Thanks Food Network for the good idea!