Ingredient: dried onion & garlic, minced

Bundt pan roasted chicken is an easy method to prop up the bird to roast on all sides in a home oven using the standard Bundt pan. This recipe for roasted chicken showcases a unique way to use your Bundt pan to roast the chicken in a style similar to ‘beer can chicken’. 

H. David Dalquist, the owner of Nordic Ware, invented the Bundt pan in 1950. The pan is a modern innovation that can be used for baking cakes and roasting chicken. The Bundt pan’s fluted shape encourages even cooking and browning. 

This recipe takes the classic roasted chicken to a whole new level. The unique shape of the Bundt pan allows for even cooking and ensures that every bite is tender, juicy, and bursting with flavor. This simple roasted whole chicken is seasoned with a flavorful rub and placed on the cone of the pan covered in foil, on top of a mix of vegetables, lemon and herbs. All the flavors and juices roast beautifully in the Bundt for an amazing dinner option while containing the juices for an easy cleanup.

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Bundt Pan Roasted Greek Chicken & Vegetables

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Course

Main Dish

Cuisine

American

Keyword

bundt pan roasted chicken & vegetables

Servings

MetricUS Imperial

Ingredients

Chicken/Veggies/Spice

• cooking spray for coating Bundt pan
• 250 gm baby gold or red potatoes
• 1 red bell pepper, cut into 1 1/2-inch pieces
• 1 green bell pepper, cut into 1 1/2-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 2 large carrots, peeled & cut into 1-inch pieces
• 2 Tbsp olive oil
• 1 1/2 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried sage leaves OR marjoram
• 1/2 tsp EACH dried onion & garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp lemon zest, plus more for garnish if desired
• 1.3 - 1.8 kg (3-4 LB.) whole chicken, cleaned & patted dry with paper towels

Garnish

• lemon zest
• fresh dill
• 1/4 cup crumbled feta cheese or your choice for toss w/ veggies

Course Main Dish Cuisine American Keyword bundt pan roasted chicken & vegetables Servings MetricUS Imperial Ingredients Chicken/Veggies/Spice cooking spray for coating Bundt pan 250 gm baby gold or red potatoes 1 red bell pepper, cut into 1 1/2-inch pieces 1 green bell pepper, cut into 1 1/2-inch pieces 1 large red onion, cut into 1-inch pieces 2 large carrots, peeled & cut into 1-inch pieces 2 Tbsp olive oil 1 1/2 tsp dried oregano 1 tsp dried thyme 1/2 tsp dried basil 1/2 tsp dried sage leaves OR marjoram 1/2 tsp EACH dried onion & garlic, minced 1 tsp salt 1/2 tsp pepper 2 tsp lemon zest, plus more for garnish if desired 1.3 - 1.8 kg (3-4 LB.) whole chicken, cleaned & patted dry with paper towels Garnish lemon zest fresh dill 1/4 cup crumbled feta cheese or your choice for toss w/ veggies

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 425 F. Line a Bundt pan with foil or lightly coat pan with cooking spray.
2. In a small dish combine all seasoning ingredients.
3. In a large bowl, toss potatoes, peppers, onion, carrots, olive oil & 2 tsp seasoning mix. Toss well to coat then place mixture in the bottom of the Bundt pan.
4. Sprinkle chicken evenly with remaining seasoning. Place chicken cavity over the Bundt pan center with legs facing down on top of the vegetables. Place Bundt pan on a baking sheet.
5. Bake at 425 for the first 30 minutes then reduce heat to 400 F. Bake until chicken is no longer pink at the bone & the juices run clear, about 1 1/2 - 2 hours. Cover the top half with foil after 30 minutes to avoid over-browning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 F.
6. Remove chicken to a cutting board to rest for 5-10 minutes. Toss veggies with cheese & dill.
7. On a serving platter place veggies & top with chicken pieces. Garnish with more fresh dill & lemon zest if perferred.