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.
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
Calories: 461kcal
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
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.
- 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.
- 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.
Notes
- Do not use a bundt pan with a removable bottom; the juices will leak out.
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