Before putting it in the oven, I rubbed the chicken down with salt, pepper and some dried orange rind I had laying around. This turns out to be a nice treatment, but honestly, I didn't really care how my bird was dressed. I was just making it look pretty for a second before I did the deed. To prop it up, I put some baby potatoes and onion wedges beneath the chicken's rear. These roasted in the peppery fat that dripped off the chicken and made for a tasty side dish.
I've written the recipe without specific seasonings and under-body props, so just ask yourself what turns you on, and dress accordingly.
3 to 4 pound chicken
Salt, pepper and spices to season
Potatoes, hard fruits, onions to prop
If using seasonings on the chicken, rub them into the skin. If you have time, let them penetrate for an hour or more in the refrigerator. Otherwise, get right down to business.
Place an oven rack low enough to accommodate the bundt pan plus an extra few inches. For me, this means using the bottom rung. Preheat the oven to 450°F.
Scatter a layer of propping fruits and/or vegetables on the bottom of the pan. Turn the chicken upright (legs on the bottom, wings on the top) and plunge the body onto the bundt pan's central spike. Place the bundt pan on a baking sheet to catch any dripping grease from the inside of the bird.
Roast for 15 minutes, then turn the oven down to 350°F and roast another 40-45 minutes, or until an instant-read meat thermometer inserted into the breast registers 155°F. Turn the oven back up to 450°F and roast another five minutes, or until thermometer registers 160°F.
Relieve the chicken of its bundt-y intrusion by carefully lifting it off with tongs. Set it on its back to rest on a plate. Check the roasted vegetables for done-ness. They should be tender but not mushy. If under-cooked, return them in the pan to the oven until done.
Congratulations. You're innocent no more.