Bundt Pan Chicken

Bundt Pan Chicken 6-7 pound whole chicken 1 1/2 pounds new potatoes, halved 1 pound carrots, chopped 1/2 pound (2 sticks) salted butter, softened 1 sprig fresh rosemary, chopped 2 cloves garlic, minced Kosher salt and freshly ground pepper, to taste Preheat oven to 450°F and lightly grease a bundt pan. Prepare compound butter by mixing softened butter with rosemary and garlic. Wrap in plastic wrap and chill until firm, about 1 hour. Liberally season the chicken with salt and pepper, then place slices of the chilled compound butter under the skin. Arrange carrots and potatoes in the bottom of the bundt pan and place the chicken on top, forcing the center of the pan through the center of the chicken. Place a lined baking sheet underneath the bundt pan to catch any drippings. Put in oven to roast until chicken reaches 160 degrees, about 60-90 minutes, basting throughout. Let rest 10 minutes before slicing and serving.