Name: Bundt Pan Roast Chicken with Vegetables Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 small white onion, peeled and cut into 1-inch pieces; 4 carrots, peeled and cut into 1-inch pieces; 1 pound baby potatoes, halved; 1 whole chicken (4 to 5 pounds) with giblets removed; 5 tablespoons unsalted butter, divided (3 melted and 2 cold); 2 teaspoons kosher salt, divided; ½ cup white wine (or chicken broth); 2 teaspoons paprika; 1½ teaspoons black pepper; 1½ teaspoons dried thyme; 1 teaspoon garlic powder; 1 teaspoon onion powder; ⅓ teaspoon ground sage

Jump to Recipe· 4.1 from 1 review

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If you crave a roast chicken that’s bursting with flavor and cooked to juicy perfection, you’ll absolutely adore this Bundt Pan Roast Chicken with Vegetables Recipe. Imagine a golden, crispy-skinned bird standing tall in a Bundt pan surrounded by tender carrots, baby potatoes, and sweet onions, all infused with aromatic herbs and a touch of white wine. This method creates a stunning centerpiece that’s as fun to make as it is mouthwatering to eat, turning an everyday meal into a heartwarming feast.

Ingredients You’ll Need

The image shows two bowls with chopped vegetables. On the left, a clear glass bowl contains three layers of vegetables: at the bottom are small yellow potato halves, followed by thick round orange carrot slices, and topped with large white onion chunks. On the right, a white bowl shaped like a flower holds the same vegetables arranged in similar layering: yellow potato halves on the bottom, orange carrot slices over them, and white onion pieces scattered on top. In the center of the flower-shaped bowl is a small ball wrapped in silver foil. Both bowls are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because it uses simple, wholesome ingredients that each play a key role in creating a harmonious blend of flavors, textures, and colors. Whether you’re a seasoned cook or whipping this up for the first time, every element here is essential for that perfect roast.

1 small white onion: Adds a sweet and sharp base flavor, especially when roasted slowly alongside vegetables.
4 carrots: Peeled and cut into 1-inch pieces, they bring vibrant color and natural sweetness to the dish.
1 pound baby potatoes: Halved to roast evenly, contributing a creamy texture that absorbs the chicken’s rich juices.
5 Tablespoons unsalted butter: Divided use infuses richness and helps achieve a beautiful, golden crust on the chicken and veggies.
2 teaspoons kosher salt: Proper seasoning enhances all the natural flavors and ensures a savory finish.
½ cup white wine (or chicken broth): Adds moisture and a subtle acidity that balances the richness of the butter and chicken.
1 whole chicken (4 to 5 pounds): The star of the show, delivering juicy meat with crispy skin when roasted upright in the Bundt pan.
2 teaspoons paprika: Brings warmth, color, and a hint of smokiness to the seasoning blend.
1½ teaspoons black pepper: Adds a delicate punch of heat and depth.
1½ teaspoons dried thyme: Herbs like thyme complement poultry wonderfully with their earthy aroma.
1 teaspoon garlic powder: Offers a mellow garlic flavor that infuses the chicken thoroughly.
1 teaspoon onion powder: A subtle enhancer that rounds out the seasoning.
⅓ teaspoon ground sage: Just enough to impart a gentle, savory note reminiscent of traditional roast chicken.

How to Make Bundt Pan Roast Chicken with Vegetables Recipe

Step 1: Prep Your Oven and Pan

Preheat your oven to 425°F to create the perfect high heat environment for roasting. Cover the center of your Bundt pan completely with aluminum foil; this will keep the chicken juices flowing inside the pan and make cleanup a breeze.

Step 2: Toss and Arrange the Vegetables

In a mixing bowl, combine your potatoes, carrots, and onion with 1 tablespoon of melted butter and a pinch of salt. Toss everything gently but thoroughly to coat. These veggies go directly into the bottom of the Bundt pan, creating a flavorful base that roasts in the chicken’s drippings. Pour the white wine into the pan—this adds moisture and a lovely aroma as it simmers.

Step 3: Season the Chicken to Perfection

Make your seasoning blend by mixing 1 ½ teaspoons of salt with paprika, black pepper, dried thyme, garlic powder, onion powder, and sage. Pat your chicken dry with paper towels—it’s the secret to crispy skin! Brush the outside with 2 tablespoons of melted butter, then rub your seasoning mix all over the chicken, including under the skin and inside the cavity for maximum flavor penetration.

Step 4: Position the Chicken Upright

Carefully lift your seasoned chicken and place it upright, cavity down, over the foil-covered Bundt pan’s central tube. This vertical position allows the heat to circulate evenly, cooking the bird beautifully while allowing juices to drip down and flavor the vegetables below.

Step 5: Roast Until Golden and Juicy

Roast the chicken for about 60 to 75 minutes, or until a meat thermometer inserted into the thickest part of the thigh reaches 165°F. Keep an eye on the skin starting at 45 minutes; if it darkens too quickly, tent loosely with foil to protect it from burning while the meat finishes cooking.

Step 6: Rest the Chicken

Once done, let your chicken rest for 10 to 15 minutes right on the pan. Resting allows the juices to redistribute, keeping every bite moist and tender when it’s time to carve.

Step 7: Make a Delicious Pan Sauce

Transfer the chicken and vegetables carefully onto a serving platter. Skim off the fat from the pan drippings and pour them into a small saucepan. Bring the juices to a boil and reduce the liquid by two thirds to concentrate the flavors, then whisk in 2 tablespoons of cold butter for a silky, luscious sauce ready to drizzle over your meal.

How to Serve Bundt Pan Roast Chicken with Vegetables Recipe

A whole roasted chicken with a crispy, dark brown and golden skin sits in the center of a grey fluted baking pan, resting on chopped roasted vegetables that include orange carrots, purple potatoes, and light brown onions, all showing a roasted texture. The pan is placed on a soft cream-colored cloth with visible folds on a white marbled surface. In the bottom right corner, part of a white bowl filled with chopped green herbs is visible. The lighting highlights the shiny skin of the chicken and the warm colors of the vegetables. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or thyme leaves adds a refreshing pop of color and herbaceous brightness that complements the savory richness perfectly. For a touch of elegance, lemon wedges served alongside bring a lovely citrus zing that awakens the palate.

Side Dishes

Since the veggies roast right alongside the chicken, you already have a fantastic side. Consider adding a crisp green salad or a creamy horseradish sauce to balance the meal. Crusty bread or garlic mashed potatoes make wonderful companions for soaking up every last bit of that incredible pan sauce.

Creative Ways to Present

Serving the chicken upright on the Bundt pan base creates a dramatic table centerpiece that will wow guests. Alternatively, carve the bird and arrange slices over the roasted vegetables for a rustic family-style presentation. For a fun twist, serve wedges of lemon with a small dish of herb-infused olive oil for dipping.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and vegetables in airtight containers in the fridge for up to 3 days. Keeping the veggies separate from the chicken can help maintain their texture better, especially if you plan to reheat.

Freezing

You can freeze leftover chicken and roasted vegetables for up to 2 months. Be sure to cool completely before wrapping tightly to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator for best results.

Reheating

Reheat leftovers gently in a covered dish in the oven at 300°F to keep the chicken from drying out, or use a microwave covered loosely with a damp paper towel for convenience. Add a splash of broth or pan sauce before reheating to retain moisture and flavor.

FAQs

Can I use another type of pan instead of a Bundt pan?

The Bundt pan is ideal for this recipe because its center tube helps the chicken stand upright for even roasting. While a tube pan or bundt-like mold can work, the shape and airflow may affect cooking time and juiciness.

What if I don’t have white wine? Can I substitute something else?

You can easily swap white wine for chicken broth or even apple cider vinegar diluted with water. These alternatives add moisture and a subtle tang without overpowering the dish.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer; the internal temperature should be 165°F in the thickest part of the thigh. If you don’t have one, check that the juices run clear when the thigh is pierced with a skewer.

Can I use fresh herbs instead of dried?

Absolutely! Use about three times the amount of fresh herbs as dried since fresh herbs are less concentrated. They’ll bring a brighter, fresher note to the dish.

Is this recipe suitable for roasting a smaller or larger chicken?

You can adjust the cooking time based on chicken size; smaller birds will take less time, while larger ones will need a bit longer. Always rely on a meat thermometer for perfect doneness.

Final Thoughts

This Bundt Pan Roast Chicken with Vegetables Recipe isn’t just a meal; it’s an experience that brings warmth, comfort, and a touch of excitement to your kitchen. The beautiful presentation, combined with irresistible flavors, makes it a must-try for your next family dinner or special occasion. I can’t wait for you to savor this delightful dish and make it a beloved classic in your own home.

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