Bundt Pan Roasted Chicken - thatrecipe.com
Main Courses - meat, Poultry

Bundt Pan Chicken

Normally, I throw my whole chickens into the crockpot on low for 4-6 hours depending on if I want it falling off the bone or not. Sometimes I make chicken tacos out of it and serve with tortillas, cheese, onions, salsa, etc. Other times, I use the juices to make a quick gravy by thickening with cornstarch as directed on the package and serve with noodles or mashed potatoes. Minimal work, hearty meal.

Chicken and vegetables in Bundt pan - thatrecipe.comI cannot remember how I found this recipe for Easy Rotisserie Chicken  from Mom’s Small Victories last week. I did a lot of blog hopping and sharing the Comment Love with some of my SITS-ters. But, how I found is irrelevant. The idea is so simple and brilliant that I pulled the chicken I had picked up for $0.69 a pound out of the freezer and made it the next day. It came out beautifully! The trick? A bundt pan. It is kind of like Beer Can chicken for those of us that don’t usually have cans of beer around the house.

My only critique is that it really isn’t a “rotisserie” chicken because it doesn’t spin around on a spit over a fire. It is just a roasted chicken, but a delicious one none the less.

I added my own seasonings and used some organic fingerling potatoes that I got on the clearance rack for $1 and some carrots and onions instead of the sweet potatoes and sweet onions she used. My whole dinner was about $5. Yeah me!

And I skipped the last five minutes of broiling for color because J was hungry and wanted to eat NOW!!!! That five minutes meant my picture wasn’t as pretty, but it potentially prevented a meltdown, so it was a sacrifice I had to make.

One note of caution. Be sure to put the Bundt pan on a cookie sheet! Otherwise, the juices from the chicken will drip through the hole in the Bundt pan onto the bottom of the oven creating copious amounts of smoke that will set off your fire alarm. Yes, that was experience talking there.

Bundt Pan Chicken

Prep time5 minutes
Cook time1 hours, 40 minutes
Total time1 hours, 45 minutes
Dietary Diabetic, Gluten Free
Meal type Meat Dishes, Potatoes, Poultry, Salad and Vegetables
Website Mom's Small Victories
Roasted chicken and vegetables cooked in a Bundt pan.


  • 1lb potatoes (cut into chunks)
  • 1 Medium onion (cut into wedges)
  • 3 Medium carrots (cut into 4-5 pieces each)
  • 2 tablespoons olive oil (divided use)
  • 4-6lb whole chicken (giblets and neck removed)
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder


Be sure to place Bundt pan on a cookie sheet to prevent chicken juices from dripping on to the oven floor.


Preheat oven to 450 degrees F. Put Bundt pan on a cookie sheet.
Lightly toss vegetables in 1 tablespoon of olive oil. Add Salt and Pepper or other seasonings to taste if desired. Put into Bundt pan.
Place chicken on the center of the Bundt pan so it is sitting upright on the vegetables. Mix seasonings in a small bowl. Brush a tablespoon of olive oil on chicken (optional) and rub spices on chicken.
Bake for 15 minutes at 450 degrees then turn down the heat to 350 degrees and cook for 20 minutes a pound or until a meat thermometer stuck in the breast reaches 155 degrees. Turn heat back up to 450 degrees until chicken reaches desired color.
Remove chicken from pan and tent with foil to cool for 5-10 minutes before cutting. Check vegetables for doneness and return to the oven if needed.

Until next time, happy eating.

Check out more great recipes and idea at Wine’d Down Wednesday.

6 thoughts on “Bundt Pan Chicken”

    1. I just spaced it when I put it in the oven and was too lazy to reach into the drawer and get one. I am a big believer in learning from other people’s mistakes, and I make a lot of them.

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