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Bundt pan chicken offers a clever way to roast a chicken that results in juicy meat and perfectly roasted vegetables. By using the Bundt pan’s design, you can get even cooking and crispy skin, while the veggies below absorb all the delicious drippings. It’s a straightforward method that makes preparing a flavorful, one pan chicken dinner easier than ever.
This recipe is similar to how I cook our smoked beer can chicken except you don’t need a can and it roasts in the oven. If all you have is a roasting pan then you can make our roasted chicken with veggies.
Here is Why This Bundt Pan Chicken Recipe Works
Even Cooking: The Bundt pan’s design helps the chicken cook evenly, so you’re not dealing with dry breast meat and undercooked thighs.
Crispy Skin, Juicy Meat: Roasting the chicken vertically ensures that the skin gets nice and crispy all around while the meat stays juicy and tender.
One-Pan Wonder: The veggies roast on the bottom, soaking up all those tasty drippings. Fewer dishes, more flavor.
The Ingredients
- Meat: Whole chicken
- Produce: Yukon Gold potatoes, carrots, onion, garlic, fresh thyme and tarragon, lemon
- Pantry: Olive oil, Black pepper, smoked paprika, Herbs de Provence, salt
- Condiments: Mayonnaise, dry ranch dressing powder
- Kitchen Tools: Bundt pan, kitchen twine, kitchen scissors
Ingredient Substitutions
If you need to make some substitutions, here are a few ideas: You can swap the Yukon Golds with red potatoes or baby potatoes, and if you don’t have carrots on hand, parsnips or sweet potatoes work great too.
You can replace the fresh thyme and tarragon with rosemary, sage, or dried herbs if that’s what you have.
Variations
Lemon Herb : Add the zest of one lemon and 2 teaspoons of dried rosemary to the mayonnaise rub. You could also use a jar of lemon pepper seasoning.
Garlic Parmesan : Mix 1/4 cup of grated Parmesan and 4 minced garlic cloves into the mayonnaise rub.
Harissa-Spiced: Mix in 1 tablespoon of harissa paste and 1 teaspoon of cumin into the rub.
If you like this recipe, you’ll also enjoy my Dutch oven whole chicken. It roasts up tender, juicy, and comes with a built-in pan sauce.
Recipe Tips
Tuck the wings: Folding the wing tips under the bird keeps them from burning and helps it cook evenly.
Rest before carving: Let the chicken sit at least 10 minutes after roasting so the juices redistribute.
Catch drips: Place the Bundt pan on a rimmed baking sheet to catch spills and make cleanup easier.
Handle with care: The Bundt pan will be hot after pre-roasting the veggies. Use oven mitts and take care when setting the chicken onto the center cone.
Use the right pan: A traditional Bundt pan works best. Don’t use a tube pan with a removable bottom. It will leak juices and leave you with a mess (and less flavor for your veggies).
Choose sturdy veggies: Root vegetables like carrots, potatoes, and parsnips hold up well under the chicken. Softer veggies may overcook.
Pat the chicken dry: Removing excess moisture helps the skin crisp up as it roasts.
Check doneness at the thigh: Use a thermometer in the thickest part of the thigh. Aim for 165°F minimum, though thighs are juiciest closer to 170–175°F.
Rotate if needed: If one side of the chicken is browning faster, turn the pan halfway through roasting for even color.
For another easy one-pan dinner, try my whole roasted chicken and veggies. It’s simple, hearty, and full of classic flavor.
Storage
In the fridge: To store leftovers, first let everything cool completely. Once cooled, transfer them to an airtight container and place them in the refrigerator.
The leftovers will stay fresh for up to 3 days.
In the freezer: If you plan to freeze the leftovers, wrap them in plastic wrap, then place it in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months.
Bundt Pan Roasted Chicken and Veggies
Bundt pan chicken is proof that a simple tweak in technique can transform dinner. You’ll get juicy meat, crispy skin, and vegetables that are rich with flavor from the drippings. Serve it straight from the pan with crusty bread or a crisp salad, and you’ve got a meal that feels both comforting and a little clever.
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Bundt Pan Chicken
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Ingredients
- 1 pound baby potatoes
- 4 large carrots, (peeled and cut in 1” chunks)
- 1 onion, (peeled and cut into wedges)
- 2 tablespoons olive oil
- 4 garlic cloves, (minced)
- 2 tablespoons Fresh thyme
- 2 tablespoons chopped fresh tarragon
- 1 lemon, (halved)
Chicken Rub:
- ½ cup mayonnaise
- 2 tablespoons ranch seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon Herbes de Provence
- 5 pound whole chicken
- Salt and pepper
- 2 sprigs Fresh thyme
- 2 sprigs fresh tarragon
Instructions
- Preheat the oven to 425°F. Remove the upper and middle racks from the oven and adjust the remaining rack to the lowest position.
- Fold a double thickness square of aluminum foil in half and place over the center cone of the Bundt pan to cover the hole. Spray the inside of the Bundt pan with non-stick oil spray, coating the foil cover well.
- Place the potatoes, carrots and onions into the bottom of the pan. Combine the olive oil and garlic and drizzle over the vegetables. Using a silicone spatula, toss the vegetable together then add the chopped thyme and tarragon. Drizzle the veggies with ½ of the lemon. Set the pan on a rimmed baking sheet and place in the oven and roast for 20 minutes.
- While the vegetables are in the oven, prepare the chicken for roasting:
- Remove the giblets from the chicken cavity, cut off and discard any excess globs of fat. Pat the chicken dry with a paper towel, inside and out. With kitchen scissors, cut a 4-inch slit along one side of the backbone to expand the cavity.
- Sprinkle inside the cavity generously with salt and pepper. Add ½ of the lemon, 2 thyme sprigs and 2 tarragon sprigs to the cavity. With kitchen twine, tie the chicken legs together.
- In a small dish, blend the mayonnaise, ranch dressing powder, black pepper and paprika together and brush or rub over the surface of the chicken. Tuck the chicken wings beneath the chicken and carefully, place the opening of the cavity over the cone of the Bundt pan, tilting it backward slightly with the legs resting on the vegetables. Sprinkle the chicken with the Herbs de Provence.
- With the Bundt pan on the rimmed baking sheet, transfer back to the oven. Bake for 1 hour 15 minutes or until an instant-read meat thermometer registers 157°-160°F when inserted in the thickest part of the breast. If you notice your chicken browning too quickly, loosely tent it with foil after about 30 minutes. Ovens can vary, so keep an eye on it and adjust if needed.
- Remove the pan from the oven and tent with foil. The chicken will continue to cook during the 10-minute rest period, raising the internal temperature an additional 10-15 degrees.To Serve, place the chicken on a large platter and arrange the vegetables around the chicken and garnish with the fresh herb sprigs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This was fun to make and serve!
That looks amazing, Pat. I need to try that rub and using a bundt pan is a genius idea!
Heat was way too high. Veggies were starting to brown before the preroast was done and the chicken was starting to burn 30 minutes in. Watch your temps and maybe tent with foil for the first 45 minutes.
Thanks so much for your feedback! Ovens can definitely vary, and it sounds like yours runs a little hotter. Tenting with foil is a great tip to help prevent over-browning. I’ll make a note of that for other readers too. I really appreciate you taking the time to share your experience