Herb Roasted Bundt Pan Chicken with Vegetables

Bundt pan chicken offers a clever way to roast a chicken that results in juicy meat and perfectly roasted vegetables. This recipe uses the Bundt pan’s center cone to hold a whole chicken upright as it roasts. Vegetables cook in the pan below, catching the seasoned drippings for a flavorful one-pan dinner.

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 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.

No special roasting stand: The pan’s center cone supports the chicken upright without a separate rack.

Variations

Lemon Herb : Add the zest of one lemon and 2 teaspoons of dried rosemary to the mayonnaise rub.

Garlic Parmesan : Mix ¼ 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.

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: Divide leftover chicken and vegetables into shallow, airtight containers and refrigerate within 2 hours of cooking. Use within 3 days.

In the freezer: Pack the chicken and vegetables in freezer-safe containers or bags and freeze for up to 3 months for best quality.

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.

See more of my one-pot recipes for more easy meals without a pile of dishes.

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 35 minutes mins

5 from 2 votes

Bundt Pan Chicken

By Pat Nyswonger

A whole chicken roasts upright on the center cone of a Bundt pan while vegetables cook below in the seasoned drippings. A mayonnaise-based herb rub adds flavor to this one-pan chicken dinner.

If you make this recipe, please leave a star rating and comment.

Servings: 6 Servings

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Ingredients 

1x2x3x

• ▢ 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 and adjust the remaining rack to the lowest position.
• Use a solid, one-piece Bundt pan, not a tube pan with a removable bottom. Fold a square of aluminum foil to create a double layer and press it securely over the center cone to cover the hole. Spray the inside of the pan and the foil cover with nonstick cooking spray.
• Place the potatoes, carrots, and onion in the bottom of the pan. Combine the olive oil and garlic, drizzle over the vegetables, and toss with a silicone spatula. Add the chopped thyme and tarragon and squeeze the juice from half the lemon over the vegetables. Set the pan on a rimmed baking sheet and roast for 20 minutes.
• While the vegetables roast, prepare the chicken. Remove the giblets from the cavity and trim any excess fat. Pat the chicken dry inside and out with paper towels. With kitchen scissors, cut a 4-inch slit along one side of the backbone to expand the cavity.
• Season the cavity generously with salt and pepper. Add the remaining lemon half, 2 thyme sprigs, and 2 tarragon sprigs to the cavity. Tie the chicken legs together with kitchen twine.
• In a small dish, blend the mayonnaise, ranch seasoning, black pepper, and smoked paprika. Brush or rub the mixture over the chicken.
• Tuck the wing tips under the chicken. Using oven mitts, remove the pan of vegetables from the oven. Carefully position the chicken cavity over the foil-covered center cone, tilting the chicken backward slightly with its legs resting on the vegetables. Sprinkle the chicken with the herbes de Provence.
• Return the Bundt pan and baking sheet to the oven. Roast for approximately 1 hour 15 minutes, until an instant-read thermometer registers at least 165°F in the thickest part of the breast and the innermost parts of the thigh, avoiding bone.

  If the chicken starts browning too quickly, loosely tent it with foil; begin checking the browning after about 30 minutes.
• Remove the pan from the oven, loosely tent the chicken with foil, and let it rest for 10 minutes before carving.
• Transfer the chicken to a large platter, arrange the vegetables around it, and garnish with fresh herb sprigs, if desired.

Notes

Check your oven temperature: Ovens can run hotter or cooler than the dial shows. If yours runs hot, consider lowering the temp to 400°F or tenting the chicken with foil partway through cooking.

Prevent over-browning: If the chicken skin or vegetables are browning too quickly, loosely cover the top with foil after 25–30 minutes. This will help everything cook through without burning.

Use an instant-read thermometer: Check the thickest part of the breast and the innermost parts of the thigh and wing, avoiding bone. All should reach at least 165°F before removing the chicken from the oven. Don’t rely on resting to bring undercooked chicken to that temperature.

Veggie size matters: Cut the carrots and potatoes into even chunks so they cook at the same rate. Smaller pieces will brown faster, while larger chunks may need a few extra minutes.

Let it rest: Don’t skip the 10-minute rest. This helps the juices redistribute and ensures tender, moist chicken.

 

Nutrition

Serving: 1 serving, Calories: 506kcal, Carbohydrates: 20g, Protein: 28g, Fat: 35g, Saturated Fat: 8g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 108mg, Sodium: 493mg, Potassium: 719mg, Fiber: 3g, Sugar: 3g, Vitamin A: 5.543IU, Vitamin C: 28mg, Calcium: 75mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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