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.

Bundt pan with a roasted whole chicken and vegetables.

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 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.

Platter with the roasted chicken and vegetables. A serving fork to the left.

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.

A bundt pan with seasoned vegetables, squeezing a lemon on the vegetables.

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.

Brushing the seasoning sauce on the chicken.

Tips for Success

Tuck the wings underneath the bird to prevent them from burning and ensure even cooking.
Allow the meat to rest for at least 10 minutes after roasting. This helps the juices redistribute, making for a juicier bird.
Placing the Bundt pan on a rimmed baking sheet will catch any drips or spills, making cleanup a breeze.
Be careful when placing the chicken on the Bundt pan cone, as the pan will be hot from pre-roasting the veggies. Use oven mitts and handle with care to avoid burns.
Important: Make sure to use a Bundt pan, not a tube pan with a removable bottom. A tube pan’s removable bottom would cause the juices to leak out, making a mess and losing all that flavor for your veggies.

A chicken propped on top of veggies in a pan.

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.

Platter with the Bundt Pan roasted chicken and vegetables. A serving fork to the left.

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Bundt pan with a roasted chicken and vegetables.

Bundt Pan Chicken

With this roasted chicken recipe, you’ll end up with a juicy, evenly cooked bird while the veggies below soak up all those delicious drippings. The Bundt pan’s design helps the chicken cook evenly and gives you perfectly crisp skin. It’s a simple and effective way to get a flavorful meal with minimal fuss.

5 from 1 vote

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Prep Time: 20

Cook Time: 1 35

Servings: to 8 Servings

Calories: 506kcal

Author: Pat Nyswonger

Ingredients

1 pound small Yukon Gold potatoes
4 whole carrots (peeled and cut in 1” chunks)
1 medium onion (peeled and cut into wedges)
2 tablespoons olive oil
4 garlic cloves (minced)
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh tarragon
1 lemon (halved)

Chicken Rub:

½ cup mayonnaise
2 tablespoons dry ranch dressing powder
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon Herbs 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 155°-157°F when inserted in the thickest part of the breast.
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

Be cautions when placing the prepared chicken on the cone as the pan will still be hot.
Feel free to swap out the vegetables for what you have on hand. Root vegetables like parsnips, sweet potatoes, or turnips would work well in this recipe.