Store-bought rotisserie chicken is convenient and delicious and it makes our lives a little easier. Well now you can make it at home (even if you don’t have a rotisserie)! This simple method of cooking a chicken on a bundt pan gives you that same juicy rotisserie flavor and it gives you control of the ingredients.
The compound butter that’s placed beneath the skin here keeps the chicken incredibly moist and gives it so much flavor. The butter and the juices from the chicken drip down onto the carrots and potatoes below and when they come out of the oven, they taste amazing. It takes a little bit of time in the oven, but it’s a simple and healthy one pan meal that couldn’t be more delicious. It’s a regular rotation on our family menu, and it should be on yours too!
Bundt Pan Chicken
1 hour, 15 minutes
- 6-7 pound whole chicken
- 1 1/2 pounds new potatoes, halved
- 1 pound carrots, chopped
- 1/2 pound (2 sticks) salted butter, softened
- 1 sprig fresh rosemary, chopped
- 2 cloves garlic, minced
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 450°F and lightly grease a bundt pan.
- Prepare compound butter by mixing softened butter with rosemary and garlic. Wrap in plastic wrap and chill until firm, about 1 hour.
- Liberally season the chicken with salt and pepper, then place slices of the chilled compound butter under the skin.
- Arrange carrots and potatoes in the bottom of the bundt pan and place the chicken on top, forcing the center of the pan through the center of the chicken.
- Place a lined baking sheet underneath the bundt pan to catch any drippings. Put in oven to roast until chicken reaches 160 degrees, about 60-90 minutes, basting throughout. Let rest 10 minutes before slicing and serving. Enjoy!