Bundt Pan Chicken
Looking for a simple yet impressive dinner idea? Look no further than Bundt Pan Chicken! This easy one-pan meal combines juicy roasted chicken with perfectly seasoned vegetables for a deliciously satisfying meal that’s sure to please the whole family. With just a handful of ingredients and minimal prep work, you can have this flavorful dish on the table in no time. Plus, cooking everything in a Bundt pan not only adds a fun twist to your usual roast chicken routine but also helps to infuse the vegetables with extra flavor as they cook. Get ready to impress your loved ones with this mouthwatering recipe that’s as easy to make as it is delicious to eat!
Bundt Pan Chicken
With tender baby Yukon potatoes, sweet onions, and carrots roasted to perfection alongside the succulent chicken, Bundt Pan Chicken is a complete meal in itself. The combination of savory herbs and buttery goodness infuses every bite with irresistible flavor, making it a standout dish for any occasion. Whether you’re planning a cozy family dinner or hosting a dinner party with friends, this recipe is sure to be a hit. Plus, with minimal cleanup required thanks to the convenience of cooking everything in one pan, you can spend less time in the kitchen and more time enjoying the company of your guests. Get ready to elevate your dinner game with this simple yet impressive recipe that’s guaranteed to become a new favorite in your rotation.
One of the best things about Bundt Pan Chicken is its versatility. You can easily customize the seasoning blend to suit your taste preferences or experiment with different vegetables to complement the dish. Feel free to add in some bell peppers, zucchini, or Brussels sprouts for extra color and flavor. Additionally, this recipe can be adapted to accommodate various dietary restrictions or preferences. Whether you follow a gluten-free, dairy-free, or keto lifestyle, Bundt Pan Chicken can be tailored to meet your needs without compromising on taste or texture. So go ahead and get creative in the kitchen – the possibilities are endless!
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.
What You Will Love About This Recipe
This Bundt pan chicken recipe has so much to love! First off, it’s an easy, one-pan meal that combines a juicy, perfectly seasoned chicken with tender, flavorful veggies—everything cooks together, so cleanup is a breeze. You’ll also love the unique twist of using a Bundt pan, which not only looks impressive but helps the chicken cook evenly on all sides, giving you a crispy skin and tender meat throughout. And because the juices from the chicken drip down onto the veggies, they’re infused with rich, savory flavors, making each bite of potato, carrot, and onion incredibly satisfying. This recipe is ideal for busy weeknights or special dinners without much fuss!
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
- Preheat oven to 425 degrees.
- 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.)
- Allow the chicken to rest for 10 minutes prior to slicing and serving with the vegetables.
Tips & Tricks
- Choose the Right Size Chicken: A 3 to 4-pound chicken works best in a standard Bundt pan. Larger chickens may not fit properly, so double-check the weight to ensure it will sit snugly on the center tube.
- Dry the Chicken Well: Before rubbing on the butter and seasoning, pat your chicken dry with paper towels. This helps the skin crisp up nicely as it roasts.
- Use a Meat Thermometer: To avoid overcooking or undercooking, use a meat thermometer to check the internal temperature. The thickest part of the thigh should reach 165°F for safe, juicy results.
- Customize the Veggies: If you’re not a fan of the listed vegetables, feel free to swap in your favorites! Root vegetables like parsnips, sweet potatoes, or Brussels sprouts work well and hold up to roasting alongside the chicken.
- Foil Cover for Easy Cleanup: Placing a small piece of foil over the Bundt pan’s center hole keeps juices from spilling out, making cleanup easier and preventing the pan from sticking.
FAQs
Bundt Pan Chicken
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.
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
- Preheat the oven to 425 degrees.
- 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.
- 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.)
- Allow the chicken to rest for 10 minutes prior to slicing and serving with the vegetables.
Notes
Adapted from: Food Network
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 254mgCarbohydrates: 35gFiber: 5gSugar: 7gProtein: 7g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!