The hollow center tube of the pan helps the chicken cook from the inside and out, yielding juicy meat and crispy skin while reducing the cooking time and preventing a soggy bottom.
Preheat the oven to 425 degrees and prepare the bird as usual, removing the chicken parts from the cavity. Dry the bird inside and out to get a crispy golden-brown skin in the end.
Rub the entire bird with olive oil or softened butter and season with kosher salt, ground black pepper, and other herbs. The cavity can be stuffed with cut lemon and a garlic bulb.
Prepare a 10-cup bundt pan by covering the center tube with aluminum foil to prevent juices from escaping, and place the bundt pan on a rimmed baking sheet to catch any drippings.
Place cubed potatoes, carrots, and onions in the bottom of the pan to roast in the chicken fat. Impale the cavity over the center tube of the pan with the legs on the veggies.
Roast it until your thermometer registers 160 degrees. Carryover cooking will get the bird to an internal temperature of 165 degrees while it rests for 10 minutes before carving.
