Recently, I attended a press luncheon where a stylish lineup of Staub cookware, soon to be available at Williams-Sonoma this summer, was on display.
The chefs impressively crafted the meal using large Staub slow-cookers, also known as cocottes, and grill pans.
While that was certainly intriguing, what really grabbed my attention was a quirky vertical roaster, standing somewhat awkwardly in the corner of the kitchen.
Naturally, it had me thinking about roasting chickens.
Recipe
Start with a 3 to 4-pound chicken and season it generously with salt, pepper, and your favorite spices. If you’re adding seasoning, rub it thoroughly into the skin, and if possible, let it sit in the refrigerator for at least an hour to let the flavors soak in. If you’re short on time, you can skip the wait and move on.
Position your oven rack low enough to fit the bundt pan with some extra clearance. In my case, that means using the bottom slot. Preheat your oven to 450°F.
On the bottom of the bundt pan, spread out a mix of potatoes, firm fruits, and onions. Stand the chicken upright with its legs down and wings up, then carefully impale it onto the central spike of the bundt pan. Place the bundt pan on a baking sheet to catch any drippings during cooking.
Roast the chicken for 15 minutes, then reduce the oven temperature to 350°F. Continue roasting for another 40-45 minutes, or until an instant-read meat thermometer inserted into the breast reads 155°F. Increase the oven temperature back to 450°F and roast for an additional five minutes, or until the thermometer reads 160°F.
Once done, carefully lift the chicken off the bundt pan using tongs and let it rest on a plate, breast side up. Check the roasted vegetables; they should be tender but not too soft. If they need more cooking time, return them to the oven until they reach the desired tenderness.