Name: Bundt Pan Chicken
Prep time: 10 min
Cook time: 1 h
Yield: Serves 4
Ingredients: 1 1/2 lbs baby potatoes such as Yukon gold or red, halved if large; 1 yellow onion, chopped into wedges; 1 lb carrots, peeled and chopped; 2 tablespoons extra virgin olive oil; 1 whole chicken, 3-4 lbs; 2 teaspoons salt; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1 teaspoon dried thyme

You might be wondering why you would want to cook chicken in a bundt pan? It’s a great question. Roasting a chicken in a roasting pan or even a cast iron skillet works perfectly well, so why switch things up? Well, think of Bundt Pan Chicken as DIY rotisserie chicken. Because the bird gets 360° air circulation in the oven, the skin gets crispy but the meat stays juicy. And those vegetables beneath it? Well, they catch ALL that flavor from above.

What Ingredients Do You Need for Bundt Pan Chicken?

Pretty much the same things you’d need for any roasted chicken. And also a bundt pan.
You need:

A 3 to 4 lb whole chicken
One white or yellow onion
Some carrots, cut into large chunks
Baby potatoes, cut in half if they’re larger
Some oil or butter
Salt, pepper, paprika, garlic powder, onion powder, and dried thyme OR your favorite seasoning mix

That bundt pan? It should be 12-cup size.

How Do You Make Bundt Pan Chicken?

First, the prep. Cover the hole in the center of the bundt pan with a piece of aluminum foil to keep things from getting too messy in your oven. This is VERY important! Then, mix together all your spices and seasonings in a small bowl. Third, pat that chicken dry with some paper towels.

The vegetables are your base so it makes sense to start there. Chop your veggies with the goal of having them cook through in the same amount of time, meaning any large potatoes should be cut in half, the onion should be in large wedges, and the carrots about two-inch pieces. Place the vegetables in the bottom of the bundt pan, drizzle them with oil, and toss them with half of the spice mixture.

Normally, I don’t use any oil or fat when roasting a whole bird, but in this case we want to give it a really nice seasoning rub and that fat helps the rub stick. So drizzle that chicken in olive oil or rub it with butter, up to you. Then, rub the rest of the seasoning mix into the bird, making sure the back and front are evenly covered.

Next, just place that chicken in the center of the bundt pan with the cavity resting over the foil-covered hole in the center, and get it into a 425 degree oven. As with all whole chickens, you want to let a thermometer be your guide. You’re looking for 165°F in the thigh, which should take around an hour. Enjoy!