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The secret to the perfect roast chicken doesn't involve browning the bird first or tying it up with twine. It doesn't matter if you use butter or olive oil, or if you do or you don't roast veggies simultaneously. The key to perfection is in the pan - your bundt pan, to be more specific.
When you prop a whole bird upright in the center of the bundt cake pan, the skin crisps and turns golden more evenly in the oven. You're going to want to get a semi-small bird: about 3 pounds if possible. And before you stick the whole thing in the pan and slather it up with seasonings, you should cover the hole of the bundt pan with foil.
While the center of the bundt pan holds the chicken, the circular well is perfect for roasting a bunch of vegetables at the same time. Just don't go too crazy, as there's not a ton of room. And the chop the veggies that take longer to cook, like carrots and potatoes, rather small.
Next to a rotisserie chicken, this is about as close to even cooking as you're going to get. Dark meat lovers take note! The breasts, usually the most boring part of a whole roasted chicken, get especially crispy. You're going to want a piece.
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