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roasted chicken
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Bundt Pan Roast Chicken Recipe

This all-in-one recipe makes dinnertime a breeze! Or leave out the veggies to make delicious roast chicken to shred and use elsewhere.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings 6 people
Calories 642kcal
Author Jill Nystul

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.

Nutrition

Calories: 642kcal | Carbohydrates: 75g | Protein: 32g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 195mg | Potassium: 2360mg | Fiber: 9g | Sugar: 9g | Vitamin A: 7033IU | Vitamin C: 53mg | Calcium: 82mg | Iron: 5mg