Bundt Pan Chicken

5 from 1 vote

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.

Prep Time20

Cook Time1 35

Course: entree, Main Course, Main Dish

Cuisine: American

Keyword: bundt pan chicken, whole roasted chicken

Servings: to 8 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 dry ranch dressing powder
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 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.

Nutrition