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.
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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.
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📖 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
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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
Notes
- Do not use a bundt pan with a removable bottom; the juices will leak out.
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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
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