Bundt Pan Chicken

Bundt pan with a roasted chicken and vegetables.

5 from 2 votes

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.

Prep Time20

Cook Time1 35

Course: entree, Main Course, Main Dish

Cuisine: American

Keyword: bundt pan chicken, whole roasted chicken

Servings: Servings

Author: Pat Nyswonger

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 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