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!!!
Serving Size: 1
Amount Per Serving: Calories: 2681 Total Fat: 106g Saturated Fat: 30g Cholesterol: 1143mg Sodium: 966mg Protein: 405g