Bundt pan roasted chicken & vegetables is an easy one-dish meal that yields a rotisserie style crisp-skinned chicken and yummy roasted vegetables.

This bundt pan roasted chicken and vegetables is so easy and makes a savory, simple meal that needs nothing more than a glass of tea:-). The bundt pan props the chicken so that it cooks evenly on all sides. As the chicken cooks, excess fat drips over the EVOO coated vegetables, adding HUGE flavor.

This technique is easy, but a cooking thermometer is key to making sure the chicken is cooked throughout. This quick-read thermometer is my favorite. It is Cook’s Illustrated recommended, inexpensive, and always accurate.

Vegetables: I used tiny potates that didn’t need to be cut, but red potatoes cut into small chunks would work perfectly. Any root vegetable can be used. Brussels sprouts would probably be wonderful in this dish. If the vegetables need a bit longer in the oven, simply spread them on a baking sheet to finish cooking (or in my case, a quick broil to crisp them up a bit).

Seasonings: I used lots of kosher salt, coarse ground pepper, and Penzey’s seasoning salt. You can season the chicken with your favorite herbs and spices to get the flavor you want. The lemon adds wonderful flavor when put inside the chicken cavity.

Have you ever baked a bundt pan chicken? If so, share your experience! If you try this, do let me hear how it turns out. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

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Bundt Pan Roasted Chicken & Vegetables

A one dish meal of roasted chicken and root vegetables that cook together in a bundt pan!

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Ingredients

• 3-4 pound chicken
• red potatoes, cut into small chunks
• baby carrots
• onion, cut into large chunks
• 1 whole lemon
• salt, pepper & favorite seasonings
• extra virgin olive oil

Instructions

2. Preheat oven to 450F.
3. Line baking sheet with foil.
4. Remove giblets from chicken; rinse and pat dry with paper towel.
5. Rub chicken liberally with EVOO.
6. Sprinkle salt, pepper & any other seasonings over all sides of chicken.
7. Cut lemon in half; insert into cavity of chicken.
8. Place vegetables evenly in bottom of bundt pan.
9. Place chicken upright (legs on bottom~wings on top) on center tube of pan.
10. Place bundt pan on foil lined baking sheet.
11. Place into oven for 15 minutes.
12. Reduce heat to 350 degrees; roast 45 minutes or until internal temp reaches 165 degrees.
13. Turn oven on broil; let chicken skin get final crisping (watch carefully).
14. Remove and allow chicken to rest for at least 15 minutes.
15. Scatter vegetables on foil lined baking sheet; broil until slightly crisped.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 2681Total Fat 106gSaturated Fat 30gCholesterol 1143mgSodium 966mgProtein 405g