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Bundt Pan Chicken

Prep Time 12 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 22 minutes
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Servings

4 Servings

Ingredients

  • 2 quarts water
  • Zest from 1 lemon
  • 2 - 3 bay leaves
  • 3 tablespoons kosher salt
  • ⅓ cup sugar
  • 2 teaspoons whole black peppercorns
  • 2 cinnamon sticks
  • 3 tablespoons brown sugar
  • 2 teaspoons dried thyme
  • 2 teaspoons ground ancho chile pepper or 1/2 teaspoon cayenne
  • 1 tablespoon smoked paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 2 teaspoons cocoa powder
  • Pinch of kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 whole Grow and Behold Chicken
  • 1 onion chopped
  • 6 garlic cloves crushed
  • Small handful fresh thyme sprigs
  • ½ cup  extra virgin olive oil
  • 2 cups dry white wine

Instructions

  • Pour water into a large container. Add lemon zest, bay leaves, salt, sugar, peppercorns, and cinnamon and stir until combined. Place chicken in brine, cover, and refrigerate 8 to 24 hours.
  •  Preheat oven to 375°F. 
  • Combine sugar, thyme, chile pepper, paprika, cinnamon, garlic powder, cocoa powder, salt, and pepper in a small bowl.
  • Remove chicken from brine and pat dry. Rub chicken generously with evoo. Coat with dry rub over and under skin and then drizzle with more evoo.
  • Place onion, garlic, and thyme in the bottom of the bundt pan. Cover the hole in the pan with foil and pour white wine just to cover onion and garlic. Place chicken in the middle of the bundt pan over the hole.
  • Bake at 375°F for 1 hour. Baste and put it back in the oven for another 10 minutes, remove, and serve.

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