Anything that makes cooking dinner easier for me is a winner in my books. You may have made tons of one-pan meals using just a baking sheet, but did you know your bundt pan has more uses than just for desserts? This Roasted Rotisserie Style Bundt Pan Chicken simplifies Sunday dinner like no other! Roast up your chicken and veggies all at once using just a bundt pan and a baking sheet to catch any extra drippings! The veggies soak up all the delicious flavor dripping from the chicken, and it’s all ready at the same time! You’ll love this easy recipe for those busy nights! Ingredients: 6-7 pound whole chicken 1.5 pounds mini potatoes 1 bag carrots ½ pound salted butter, softened 1 sprig rosemary, minced 2 cloves garlic, minced Directions: Preheat the oven to 450 degrees. Prepare compound butter by mixing butter, rosemary, and garlic in a small bowl. Wrap in plastic wrap and chill until firm (approximately 1 hour). Season the chicken by rubbing salt and pepper on the skin (feel free to add your own spices to this as well), then place slices of the prepared compound butter under the skin. Spray your bundt pan with non-stick spray. If you'd like to include vegetables, add them to the bottom of the bundt pan (potatoes and carrots). Stick your chicken onto the bundt pan, forcing the center of the bundt pan through the center of the chicken. Place a lined baking sheet underneath the bundt pan to catch any extra drippings that fall through the open hole in the pan. Basting throughout the cooking process, roast the chicken and vegetables for 60-90 minutes, or until the thigh temperature reaches 160 degrees. Rest the roast chicken for 10 minutes before slicing and serving.