Did you know you can make a rotisserie chicken at home using a bundt pan and your oven? You may never make a roast chicken the same way again. My bundt pan chicken recipe is loaded with veggies and finishes with a 2-minute pan sauce, so no flavor is left behind.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
This is my kind of dinner recipe. Mostly hands off, and it comes with a sauce. Sauces are my life. Anyways, this chicken is roasted upright, so you get air movement all around the chicken.
When roasting a whole chicken, I like to brine the chicken overnight. In the morning, I remove it and set it upright on a wire rack set in a rimmed baking sheet. Leave in the fridge uncovered. This will help dry out the skin and maximize crispiness.
Serve this with a kale Caesar salad or shaved brussels sprout salad for a full meal.
📖Why My Recipe Works
- Vertical Roasting- Similar to beer can chicken, this method allows you to get a fully roasted chicken with even browning on all sides.
- One Pan- I wanted to create a recipe that was a full meal. The extra vegetables not only soak up the chicken drippings, but they also keep the chicken from sliding down, so you get more crispy skin.
- Pan Sauce- You have so much delcious goodness in the bottom of the pan that we aren't going to let it go to waste. W
🧾Ingredient Notes
- Whole chicken - A 4-5 pound bird is the sweet spot here. Large enough to stay juicy, but not so big that it topples or cooks unevenly.
- Butter - Olive oil and dairy-free butter also work equally well.
- Vegetables - I used a classic combo, but you can swap out and use parsnips, rutabaga, or even squash.
- Wine - Use a dry white. I you wouldn't sip it, don't cook with it. You can substitute chicken stock or even a little apple cider.
- Spices - I used a classic roast chicken spice pairing, but you can play around with it. Try harissa seasoning, Cajun spice blend, or herbs de Provence.
⏲️How to Make Bundt Pan Chicken
- Combine all spices into a large bowl and combine thoroughly with mixture
- Use foil to cover the top of the pan. You want to capture the juices.
- Dry veggies are sad veggies. Be sure to evenly coat them in the butter.
- Pat the chicken completely dry so the butter and spices actually stick. Work some seasoning under the skin for maximum flavor.
- Rotate the chicken halfway through roasting. The back wall of the oven is hotter and will give you a more even color.
- Skim the fat off the juices before reducing down.
👩🏻🍳 Expert Tips
- If you cover the bundt pan center with foil, you do not need to place on a baking sheet.
- For crispier skin, preheat the oven to 450 F degrees. Bake for 10 minutes and then turn down to 425.
- You must use cold butter to emulsify the pan sauce. Whisk aggressively.
- Save leftover chicken for a tzatziki chicken salad or Asian rice noodle salad.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Bundt Pan Chicken with Vegetables
Herb Roasted Chicken made rotisserie style using a bundt pan. Made with vegetables and a pan sauce. This recipe is a full meal. But you can also make the chicken for meal prep. Rotisserie-style results without special equipment.
Servings: 6
Ingredients
- 1 small white onion peeled and cut into 1 inch pieces
- 4 carrots peeled and cut into 1-inch pieces
- 1 pound baby potatoes halved
- 5 Tablespoons unsalted butter divided- 3 melted and 2 cold
- 2 teaspoons kosher salt divided
- ½ cup white wine or chicken broth
- 1 whole chicken 4 to 5 pounds with giblets removed
- 2 teaspoons paprika
- 1½ teaspoons black pepper
- 1½ teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅓ teaspoon ground sage
Looking for FREE New Recipes?Subscribe to my newsletter & get a FREE recipe ebook!
Instructions
- Preheat oven to 425°F. Cover the whole of the center of the pan with aluminum foil.
- In a bowl, toss potatoes, carrots, and onion with 1 Tablespoon melted butter and salt. Place the vegetables evenly in the bottom of the Bundt pan. Pour the wine into the bottom of the pan.1 small white onion, 4 carrots, 1 pound baby potatoes, 2 teaspoons kosher salt, ½ cup white wine
- In a small bowl, combine 1 ½ teaspoons of salt with the garlic powder, onion powder, paprika, black pepper, sage, and dried thyme. Pat the chicken dry with paper towels. Brush the outside with 2 Tablespoons of melted butter. Rub the seasoning blend all over the chicken, including under the skin and inside the cavity.1 whole chicken, 2 teaspoons paprika, 1½ teaspoons black pepper, 1½ teaspoons dried thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, ⅓ teaspoon ground sage
- Carefully place the chicken cavity over the center tube of the Bundt pan, standing it upright like a vertical roaster.
- Roast for about 60-75 minutes, or until a meat thermometer inserted in the thickest part of the thigh reads 165°F (74°C). Check at 45 minutes and tent loosely with foil if skin is browning too quickly.
- Let the chicken rest for 10-15 minutes before carefully lifting it off the Bundt pan.
- Transfer the chicken and vegetables to a serving platter. Skim off the fat from the drippings and transfer to a small pan. Bring to a boil and reduce by two thirds. Remove from the heat and whisk in 2 Tablespoon cold butter.5 Tablespoons unsalted butter
Video
Notes
- Do not use a bundt pan with a removable bottom; the juices will leak out.
-
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days, and reheat gently with a splash of pan sauce or broth to keep everything juicy.
Equipment
- Bundt Pan
Nutrition
Calories: 461kcal | Carbs: 21g | Protein: 26g | Fat: 29g | Fiber: 3g | Sugar: 4g
Did You Enjoy This Recipe?Leave a comment below. Jump to comments.
Sasha says
Whole family loved it! My new favorite way to roast chicken