Let’s talk savvy fall chores for a minute. There is so much about fall that I just absolutely love. The cooler weather, the changing leaves, the firepits and the fellowship that comes with it.
There are some things that I just absolutely dread as well. The raking of the leaves, the pruning of the bushes, the getting rid of dying annuals and that’s just naming a few of the things. If you need a bit of inspiration, check out Around the House for a full list of projects to prep for fall!
What I hate most of all is trying to think of supper after doing all those chores. Well hate no more, my friend, because I have a recipe that is going to make chore day a lot easier! This Grilled Chicken Bundt is a complete meal in one pan, and it’s done on the grill. So, while you’re outside getting all the fall chores done, your grill is doing all the cooking outside so you don’t have to.
Let’s face it, this meal is so easy and tasty that you are going to do this one even if there aren’t any chores to accomplish. Now that’s what I call a savvy way to do chore day!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Grilled Chicken Bundt
Ingredients
- 4 potatoes
- 2 carrots
- 8 Brussel’s sprouts
- oil
- 2 tablespoons garlic powder divided
- 2 tablespoons onion powder divided
- 2 teaspoons salt divided
- 1 whole chicken 4-5 pounds
- 1/2 stick butter softened
Instructions
- Heat grill to 350 F with one burner off for indirect heat.
- Cut potatoes, carrots and Brussel’s sprouts into bite-sized pieces. Drizzle with oil and mix in 1 tablespoon garlic powder, 1 tablespoon onion powder and 1 teaspoon salt; set aside.
- Rub chicken with softened butter, remaining garlic powder, remaining onion powder and remaining salt.
- Place some veggies in bottom of bundt pan. Place chicken on top of chimney or tube of bundt pan. Fill pan with remaining veggies.
- Place pan over indirect heat and grill 1 hour, 30 minutes, or until chicken reaches internal temperature of 165 F.