Chicken Dinner in a Bundt Pan
Transform dinnertime with this innovative *Chicken Dinner in a Bundt Pan*! Perfectly roasted in a unique, vertical style, this whole chicken turns irresistibly juicy with golden, crispy skin. Surrounding the bird, a medley of tender carrots, baby potatoes, and aromatic garlic absorbs its rich drippings, creating a one-pan masterpiece. Seasoned with bold spices like paprika, rosemary, and thyme, and finished with a touch of zesty lemon, this recipe brings dynamic flavor with minimal cleanup. Prep is quick, cooking is foolproof, and the presentation is stunning—ideal for anything from family dinners to special gatherings. Elevate your roast chicken game with this creative and delicious twist!
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Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 4 medium Carrots, peeled and cut into chunks
- 1 pound Baby potatoes
- 1 Yellow onion, quartered
- 4 Garlic cloves, peeled
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Lemon, halved
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the carrots, baby potatoes, onion, and garlic. Drizzle 2 tablespoons of olive oil over the vegetables and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Rinse and pat the whole chicken dry with paper towels. Rub the remaining 1 tablespoon of olive oil all over the chicken. Season the chicken inside and out with the remaining salt, pepper, paprika, thyme, and rosemary.
Place one lemon half inside the cavity of the chicken.
Position the bundt pan on a sturdy baking sheet to catch any drips. Arrange the seasoned vegetables evenly around the outer ring of the bundt pan.
Place the chicken upright on the center post of the bundt pan, with the cavity fitting snugly over the post.
Transfer the baking sheet with the bundt pan to the preheated oven. Roast for 70-75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured in the thickest part of the thigh.
Remove the bundt pan from the oven and let the chicken rest for 10 minutes before carving.
Carefully remove the chicken from the bundt pan and carve into serving pieces. Serve alongside the roasted vegetables and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1707 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
