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Bundt Pan Chicken

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Bundt Pan Chicken is the best one-dish wonder when it comes to cooking a whole chicken! It is juicy and full of so much flavor and you will love that you can cook your favorite veggies all at the same time.  Bundt pan roast chicken is one of my favorite ways to make a roasted chicken.

Bundt Pan Chicken

Bundt pan chicken is my favorite way to cook a whole chicken and you will love it too! It cooks so evenly, is juicy, and full of flavor and the best news is that it cooks in about 60 minutes. 

For more delicious chicken dishes be sure to try our Instant Pot Shredded BBQ chicken and our chicken divan

Bundt Pan Chicken

Why should you cook chicken in a bundt pan?

While this may be a new concept to you (cooking a whole chicken in a bundt pan), once you try it you will love it! It is the closest you will get to cooking a rotisserie chicken without using a rotisserie. Bundt pan chicken allows your chicken to cook evenly on every single side as the vegetables sit in the pan soaking up all the chicken drippings allowing them to be filled with so much flavor.

Bundt Pan Chicken

Ingredients

1 ½ pounds baby Yukon potatoes, halved

1 sweet onion, cut into wedges 

1 pound carrots, peeled and cut into sticks

½ cup (1 stick) unsalted butter, divided 

½ teaspoon salt 

½ teaspoon paprika 

½ teaspoon black pepper 

½ teaspoon garlic powder 

½ teaspoon onion powder 

½ teaspoon dried oregano 

1 (3 to 4 pound) whole chicken

How to Make Bundt Pan Chicken

  • Prepare a 12-cup Bundt pan with nonstick cooking spray. Fold a square of aluminum foil and shape it over the hole in the Bundt pan. Into the Bundt pan, place the vegetables.
  • Place 4 tablespoons of butter in a microwave-safe bowl and heat until melted. Pour the melted butter over the vegetables and toss to coat.
  • In a small bowl, combine the salt, paprika, black pepper, garlic powder, onion powder, and dried oregano. 
  • Divide the seasoning blend in place half into a bowl with the remaining butter. Using a fork, combine the seasoning with the butter until well blended. Set aside.
  • Sprinkle the other half of the seasoning over the vegetables in the Bundt pan and toss the vegetables to coat well.
  • Pat the chicken dry and rub the chicken all over with the herb butter. Seat the chicken over the tube hole in the Bundt pan.
  • Bake for 60 to 70 minutes or until the chicken reaches an internal temperature of 165 degrees in the thigh (without touching a bone.)
Bundt Pan Chicken
  • Allow the chicken to rest for 10 minutes prior to slicing and serving with the vegetables.
Bundt Pan Chicken

Tips Tricks and FAQs

  • Be sure to clean the chicken and remove the neck from the chicken. 
  • You can swap out the Yukon potatoes for red potatoes if you choose. You will want to leave the skins on so wash them well. 
  • You can swap out the butter for olive oil if you would like. 
  • Be sure you stick to a 3 to 4-pound chicken. 
  • Feel free to throw 1 lemon half in your chicken before placing it on the bundt tube. 
  • Omit any vegetables that you choose. 
  • Cover the tube with a thick piece of foil. 
  • Be sure to place a pan under your bundt pan so none of the drippings drip onto the bottom of the oven. 
Bundt Pan Chicken

Storage

You will want to store your chicken in an airtight container in the fridge for up to 4 days. 

bundt pan chicken

Freezer

This bundt pan chicken freezes nicely. You will want to let it cool completely and then cut it into pieces. Once it is cut, then you will want to place it in a freezer-safe container. This will keep for up to 3 months. 

Bundt Pan Chicken

Bundt Pan Chicken

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 10 minutes
Total Time: 1 hour 35 minutes

Ingredients

  • 1 ½ pounds baby Yukon potatoes, halved
  • 1 sweet onion, cut into wedges
  • 1 pound carrots, peeled and cut into sticks
  • ½ cup (1 stick) unsalted butter, divided
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • 1 (3 to 4 pound) whole chicken

Instructions

  1. Prepare a 12 cup Bundt pan with nonstick cooking spray. Fold a square of aluminum foil and shape over the hole in the Bundt pan. Into the Bundt pan, place the vegetables.
  2. Place 4 tablespoons of butter in a microwave safe bowl and heat until melted. Pour the melted butter over the vegetables and toss to coat.
  3. In a small bowl, combine the salt, paprika, black pepper, garlic powder, onion powder, and dried oregano. 
  4. Divide the seasoning blend in place half into a bowl with the remaining butter. Using a fork, combine the seasoning with the butter until well blended. Set aside.
  5. Sprinkle the other half of the seasoning over the vegetables in the Bundt pan and toss the vegetables to coat well.
  6. Pat the chicken dry and rub the chicken all over with the herb butter. Seat the chicken over the tube hole in the Bundt pan.
  7. Bake for 60 to 70 minutes or until the chicken reaches an internal temperature of 165 degrees in the thigh (without touching a bone.)
  8. Allow the chicken to rest for 10 minutes prior to slicing and serving with the vegetables.

Notes

Adapted from: Food Network

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 192Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 254mgCarbohydrates: 35gFiber: 5gSugar: 7gProtein: 7g

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