This delicious bundt pan chicken meal with veggies is a seriously, dream-worthy dinner. Once you sink your teeth into the juicy, tender chicken, your heart will skip a beat!
Crispy, seasoned skin and the most delicious chicken is really easy to achieve because of this unique way to cook this Bundt Pan Roasted Chicken.
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What’s to Love about this Simple Roasted Chicken Recipe
- It produces an incredibly moist roasted chicken.
- The method of roasting is really easy and convenient.
- It’s a fun and unique one-pan dinner with easy cleanup.
Why Is Bundt Pan Chicken So Moist?
The scrumptious bundt pan chicken is noticeably moist because it actually roasts the inside as well as the exterior at the same time.
Typically when you lay a whole chicken flat in a baking dish, it takes a lot longer for the hot heat of the oven to cook inside the chicken. But, when you make bundt pan chicken, you stand it up so the heat can easily reach the inside of the chicken.
This recipe is very similar to beer can chicken that you roast using a grill. It is the same concept because you stand them both up and cook. An added bonus is that the vegetables also get an extra dose of seasoning and become so flavorful because the juices from the meat lightly baste the vegetables.
How to Make this Bundt Pan Chicken and Vegetable Dinner
- Season the chicken
- In a separate bowl, season the cut vegetables.
- Place the chicken on the center column of the bundt pan, standing up.
- Transfer the seasoned veggies to the bottom of the bundt pan, evenly distributing them around the bottom of the chicken.
- Roast the chicken until it’s completely cooked through, the skin is crispy and the internal temperature reads 165F with an instant-read thermometer.
Look below at the bottom of this post for a complete guide with detailed ingredients and instructions on how to make this roast chicken recipe.
What Kind of Bundt Pan can I use for this Recipe?
A standard-sized bundt pan is perfect. It doesn’t make any difference if you use stoneware, metal, or ceramic pan.
What Other Ingredients Can I Add With This Roasted Chicken?
If you follow this recipe exactly, you are going to be very happy with the results. If you don’t like a particular vegetable, you can always replace it with something else, not a problem!
That is one of the reasons I love this recipe so much.
Sometimes, I like to toss in extra veggies to change it up. Here are some tasty ideas:
- Garlic – Place a couple of garlic cloves in with the veggies. The classic garlic flavor will enhance the dish, just be sure to take the skins off first!
- Celery – I think celery always pairs nicely with other vegetables, so this is still a winner.
- Fennel – If you love fennel, toss some in the bundt pan with the vegetables.
- Sweet Potatoes – The sweetness adds a new element of flavor and fun to this recipe.
- Parsnips – These would be amazing paired up with the other veggies in the pan. I usually don’t peel them, but you can. If you don’t peel them, just scrub them really well beforehand.
Bundt Pan Chicken Recipe Helpful Tips
If you haven’t made a roast chicken recipe this way before, it is actually pretty easy if you know these useful tips before you start:
Place the bundt pan on top of a baking sheet. This way when the chicken is standing up on the bundt pan, and if the juices drip outside the pan, you won’t have to get stuck cleaning the oven. Plus, it will smoke you out of the house if the juices drip all over and no one needs that!
When you season the chicken, make sure to get the inside too. The tender meat will be even more flavorful if you season it from all angles.
Don’t worry if the chicken cooks faster than the vegetables. The best way I have found to fix this is to cover the chicken with aluminum foil and continue cooking until the veggies are nice and tender. Alternatively, you can also remove the chicken from the pan and place it, tented with aluminum foil, on a serving plate to keep warm.
If you’re wanting to learn how to carve a chicken properly, take a quick peek at this tutorial on How To Carve A Whole Chicken
How Do You Know When The Roasted Bird Is Fully Cooked?
Check the internal temperature of the chicken and when it reaches 165 degrees F. it is done.
You can also pull it out when it is 162 degrees F or so because when it is resting, it will continue to cook. This will trap that moisture and keep the chicken extra tender.
Can I Make Roasted Bundt Pan Chicken And Vegetables On The Grill?
Yes, actually you can make this pan-roasted chicken and vegetables on the grill. Make sure you have an excellent quality grill that keeps the heat in. Do not place the pan over the direct heat/coals.
You want to cook it of course, but you want indirect heat so it isn’t directly above the flame; otherwise, it might burn faster than it can cook.
I would also recommend covering the veggies with some foil to retain more of the heat as the chicken cooks. Take some foil and arrange it similar to a pie collar around the pan. After the chicken reads 162 F or so, on the thermometer, you can let it rest for approximately 15 minutes then devour!
What If My Chicken Doesn’t Fit In The Oven Standing Up?
I recommend removing one of the racks from your oven temporarily, and then adjusting the other rack so that it fits the whole kit and caboodle inside the oven. If for some reason the whole pan with the chicken standing up doesn’t fit inside your oven even after removing the one rack, (and the other rack is on the lowest level), then I think your chicken may be too big to cook it in this method.
In that case, I would remove the chicken and cook it the traditional way in a baking pan/roaster or you could roast everything in a sheet pan method which I did in this BBQ Sheet Pan Chicken With Veggies recipe.
How Can I Make Gravy With This Bundt Pan Chicken Method?
There won’t be any significant amount of gravy with this cooking method as most of the drippings from the chicken will be absorbed into the veggies.
That being said, if you want some gravy to drizzle over this already juicy bundt pan chicken, I would use a gravy packet and make some stovetop, or, use some homemade chicken stock if you have it, season it up with the same spices you used to season the chicken and thicken to serve! Yum!
Can I Freeze The Leftovers?
Absolutely! IF you have leftovers (there rarely is with this dish!), freeze the chicken and veggies in portions for a later dinner.
To reheat, simply transfer to an oven-safe baking dish, add a bit of broth in the bottom and cover with foil to reheat through for 15 – 20 minutes or so. Be sure to check it while it cooks so that it doesn’t overcook. Alternatively, you could reheat it in the microwave!
I am so excited to hear what you think of the best bundt pan rotisserie chicken! Thanks so much for stopping by The Salty Pot today, and I hope you have a really fantastic day!!
- 1 chicken, raw, 3 - 4 lbs
- 2 - 3 potatoes, cubed
- 2 Carrots, sliced
- 1 c frozen mixed vegetables *optional
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- as desired, salt and pepper
- 1 tbsp Oil
- Preheat the oven to 400 and move the oven racks to fit the chicken with the pan.
- Season the chicken with the salt, pepper, italian seasoning and garlic powder.
- Place all the veggies in a bowl, drizzle with the oil and season lightly with salt and pepper (or add more of the seasonings you used for the chicken).
- Place the Chicken on the center of the bundt pan, and then place all the veggies around the chicken in the pan .
- Put the whole bundt pan on a baking sheet to catch any drips.
- Roast the chicken for 60 - 70 minutes or until there is an internal temperature of 160 - 163F. The chicken is cooked at 165, but will continue to cook after it's taken out of the oven to rest.
- When cooking time is up and the temperature has been reached, remove the chicken with the veggies out of the oven and tent with some foil to rest for 15 minutes.
- After the resting time is up, carve up the chicken and serve with the veggies. Enjoy!
Top Tips for this Bundt Pan Chicken Recipe:
1. Be sure to season the inside of the chicken when seasoning the outside
2. If the chicken is browning faster than the veggies are cooking, feel free cover the chicken with some foil to stop the browning, or, cover the veggies with foil to keep more heat in to help them cook faster.
3. Don't skip the resting part. It makes a huge difference in the juiciness of the bird as it lets all the luice redistribute throughout the bird. If you cut into it too early all the juices will run out.
4. Don't forget to use the baking sheet underneath the bundt pan. No one wants to clean a dirty oven after a great meal!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 132mgCarbohydrates: 36gFiber: 6gSugar: 4gProtein: 10g