Having a great cooking method up your sleeve is typically much more versatile than having one great recipe. You can use one cooking method to cook all sorts of different things, so the possibilities are endless!
Today I want to sing the praises of one of my personal favorite cooking methods: oven roasting. Not only is it dead simple, but it also produces consistently delicious results!
To demonstrate the versatility of oven roasting, today I want to share a simple method for making bundt pan roast chicken. While it might look a little strange, this method produces crispy-skinned yet juicy chicken, plus roasted veggies basted in savory chicken drippings.
This easy roast chicken makes a great meal any night of the week! You can also leave the veggies and potatoes out if you want to shred the chicken and use it for a different recipe. (Like I said, the possibilities are endless!)
How To Make Perfect Bundt Pan Roast Chicken
Ingredients:
1 whole chicken (about 5-6 pounds)
4 carrots, peeled
1 onion
1 lemon
10-15 petite red potatoes
4 sprigs fresh thyme
2 bay leaves
2 Tbsp olive oil
Salt and pepper, to taste
Directions:
Step 1 – Prep
Start by removing the giblets or anything else from the inside of the chicken, then season the interior of the bird with salt and pepper. Set the chicken aside for now.
Next, use a sharp knife to cut the carrots and onion into large chunks (about 1-2” in size). Cut the lemon into quarters.
Step 2 – Fill
Add the carrot pieces, onion pieces, quartered lemon, red potatoes, thyme sprigs, and bay leaves to a bundt pan. Drizzle olive oil, salt, and pepper over the top and toss until everything is evenly coated.
Next, cover the hole in the center of the bundt pan with a piece of tin foil. Then position the chicken so that cavity rests over the hole and the chicken is in a sturdy, upright position. Rub olive oil over the outside of the chicken, and season it well with salt and pepper.
Step 3 – Cook
Place the bundt pan in your oven and bake at 400°F for 15 minutes per pound of chicken until cooked through. (My chicken was just over 6 pounds, so I cooked it for 1 hour 45 minutes.)
Keep an eye on the chicken while it cooks to make sure the skin doesn’t overcook. If it looks like it’s getting a bit dark in places, just cover the crispy parts with some tin foil to keep it from going over.
When the chicken is done cooking (or the internal temperature reaches 160°F), let it rest at room temperature for 15 minutes before carving into it.
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Bonus Step – Make Gravy!
Make a simple roux of flour and butter (or cornstarch and butter to make it gluten free). Add the roux to the drippings from the bottom of the bundt pan and whisk until thickened.
Pour your lemon-y chicken gravy liberally over your bundt pan roast chicken and veggies. Yum!
Roasting may be my favorite cooking method, but what’s yours?
Bundt Pan Roast Chicken Recipe
Equipment
- Bundt pan
Ingredients
- 1 whole chicken 5-6 pounds
- 4 carrots peeled
- 1 onion
- 1 lemon
- 12 petite red potatoes
- 4 sprigs thyme
- 2 bay leaves
- 2 Tbsp olive oil
- Salt and pepper to taste
Instructions
- Removing the giblets from the chicken and season the interior with salt and pepper.
- Cut the carrots and onion into large chunks and cut the lemon into quarters.
- Add the carrots, onions, lemon, potatoes, thyme, and bay leaves to your bundt pan.
- Drizzle olive oil, salt, and pepper over the top and toss until everything is evenly coated.
- Cover the hole in the center of the bundt pan with a piece of tin foil, then position the chicken so that cavity rests over the hole.
- Bake at 400°F for 15 minutes per pound of chicken until the internal temperature reaches 160°F.
- Rest at room temperature for 15 minutes before carving.
Absolutely FABULOUS. Thanks for such an easy recipe – my husband went crazy over this (me, too).
Please log in or create a free account to comment.Thanks, Betty! So glad you and your hubby enjoyed it! :-)
Please log in or create a free account to comment.We’ve used this method for roasting chicken many times! Thanks for the reminder, it’s been a while since we’ve made it, so I think it’s time to pick up a chicken!
Please log in or create a free account to comment.Would a silicon Bundt pan work for this recipe?
Please log in or create a free account to comment.I’m thinking the silicone pan wouldn’t hold up to the weight of the chicken.
Please log in or create a free account to comment.I LOVE this idea! I specifically looked at this article because I’m making roast chicken tonight. Now I need a bundt pan…
Please log in or create a free account to comment.Looks fascinating. I think I’ll try it!
Please log in or create a free account to comment.Join the discussion…Frances, I HAD to tell you that you are an absolutely beautiful woman who just looks joyful and happy to be who you are! I’ll bet you are an amazing friend and so much fun!! May God continue to truly bless you…and it appears He does.
Please log in or create a free account to comment.Bless you,
Deb Judisch
Des Moines, Iowa
I’ve made Root Beer Can Chicken on the grill before, but this is one of those forehead-smack-why-didn’t-I-think-of-that ideas…I have a cast iron bundt pan that I may just use to try out this recipe tonight! It’s rainy and dreary out today so a roast chicken for supper was what I had in mind anyway.
Please log in or create a free account to comment.Update…I tried this method for supper last night, and honestly the results were just so-so. I had to separate the potatoes to a sheet pan to finish cooking, and the chicken never browned completely as the legs and lower half of the breast were shielded by the bundt pan. (I would have liked to turn the chicken upside-down but of course the neck hole was too small to fit over the center.) I could try using smaller potatoes next time as this was likely the problem (I used the smallest ones I had), but what about the skin? Placing the chicken on top of the veggies didn’t allow room for the legs to hang down, and of course positioning the chicken first and filling in the vegetables around it would have covered up the legs and lower breast. It did turn out moist and the flavor was good (I rubbed it under the skin first with a mixture of butter, salt and pepper), but I like crispy skin and don’t know how to get around this problem. Was it the cast iron that made the difference? Has anyone else had this problem?
Please log in or create a free account to comment.I am wondering what makes this recipe so high in calories and carbs. Do those counts include the vegetables?
Please log in or create a free account to comment.Yes, the vegetables are the high-carb culprits here, but so is the roux. You can switch out the root veggies for those you’d prefer (thinking broccoli, cauliflower, brussels sprouts, etc.) and you don’t really need the olive oil. If you feel you must use something on the skin, try spritzing a little Pam on it. (I’ve done that with the butter-flavored Pam and it’s delicious!)
Please log in or create a free account to comment.Join the discussion…I appreciate your input because I am diabetic and at this point in my life I really have to watch my carbs, but this sounds Soooo good! :) Thanks so much and may God bless you.
Deb Judisch
Des Moines, Iowa
( wish I could afford the Mediteranian sp? diet but I am disabled on disability and food stamps.
Thank you Jillee for this interesting recipe,this method sounds good to me but my husband was wondering if the vegetables might get too oily in the bunt pan. We have a vertical chicken roasting pan that we use often and the chicken comes out nice and juicy with crispy skin but there is always a great deal of juices and oil in the bottom of the pan. Since your recipe also includes olive oil on the veggies we are hoping the veggies don’t swim in the oil and juices.
Please log in or create a free account to comment.I have a roast chicken recipe that uses a sheet pan and allows the veggies (potatoes, shallots, garlic cloves) to sautee in the chicken drippings (and some extra butter) while the bird is roasting. The resulting meal isn’t “light” but it’s not greasy per se either, and it’s absolutely delicious. (You actually “smash” the potatoes midway through the roasting so that they get extra crispy). If you’re concerned about the amount of fat, you could increase the amount of vegetables (and maybe stir them periodically) so that a serving of veggies won’t contain as much fat. In any case, if you use a pasture-raised bird you can tell yourself that any fat is “healthy” fat ;).
Please log in or create a free account to comment.Fits two of my necessities: sounds easy AND delicious. I can’t wait to try this!
Please log in or create a free account to comment.In one of your blogs you mentioned your Mom’s method of slow roasting a turkey at Thanksgiving. Could you share this method with us? I’ve heard that this method of slow roasting produces a very juicy turkey. Thanks!
Please log in or create a free account to comment.Join the discussion.. Oh…that does sound amazing!!! I, too hope that it gets put on here before Thanksgiving. I only cook for myself and my adult son who lives with me due to a brain injury. So…I usually cook a turkey breast of decent size. That works well for us AND gives us some leftovers but not for days on end, you know? If I went to all the work of a turkey, we would be eating turkey for the next 6 months! :)I had those days when my kids were young and I would also have mine and my husband’s family over several years. I was quite a good cook, I must say. Now…they are all gone…even my daughter. Lost her to cancer 13 years ago in 2006 at the beautiful age of 28 and the rest of my family after her. In fact my daddy died on my daughter’s birthday 2 years after her. Well…I have babbled on and I am SO sorry to all of you.
Please log in or create a free account to comment.God bless you all during the beautiful holiday’s. Stay safe and get fat and full!
Sincerely from my heart,
Deb Judisch
Des Moines, Iowa
This looks great Jillee! I’ll try this method. So easy too with cooking the veggies and potatoes at the same time.
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