Bundt Pan Roast Chicken with Vegetables Recipe
This Bundt Pan Chicken with Vegetables recipe offers a unique and flavorful way to roast a whole chicken upright, allowing the juices to drip down and keep the bird moist while simultaneously roasting carrots, potatoes, and onions in the pan base. Infused with a blend of paprika, thyme, garlic, and sage, the chicken develops a beautifully seasoned crispy skin. The white wine adds a subtle depth to the vegetables, while a buttery pan sauce finishes the dish with richness. Perfect for a comforting family dinner, this recipe yields tender, juicy chicken with perfectly roasted vegetables in about 1 hour and 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Vegetables
- 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
Chicken and Seasoning
- 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
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 425°F (220°C). Cover the entire center tube of the Bundt pan with aluminum foil to prevent sticking and facilitate easy cleanup.
- Toss vegetables with butter and salt: In a large bowl, combine the halved baby potatoes, carrot pieces, and onion chunks. Toss them with 1 tablespoon of melted butter and 1 teaspoon of kosher salt until well coated, then spread them evenly in the bottom of the prepared Bundt pan. Pour the white wine or chicken broth over the vegetables.
- Season the chicken: In a small bowl, mix together 1½ teaspoons kosher salt, garlic powder, onion powder, paprika, black pepper, dried thyme, and ground sage. Pat the whole chicken dry thoroughly with paper towels. Brush the chicken all over with 2 tablespoons of the melted butter. Rub the seasoning mixture all over the chicken, including under the skin and inside the cavity, ensuring the flavors penetrate deeply.
- Position the chicken on the pan: Carefully place the cavity of the chicken over the center tube of the Bundt pan so that the bird stands upright like a vertical roaster, allowing it to cook evenly and juices to drip down into the vegetables.
- Roast the chicken: Roast in the preheated oven for 60 to 75 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). At about 45 minutes, check the skin’s browning; if it’s getting too dark, tent the chicken loosely with foil to prevent burning.
- Rest the chicken: Once cooked, remove the chicken from the oven and let it rest for 10 to 15 minutes on the Bundt pan before carefully lifting it off. Resting helps retain the juices inside the meat.
- Prepare pan sauce and serve: Transfer the chicken and roasted vegetables to a serving platter. Skim the fat off the pan drippings and pour the drippings into a small saucepan. Bring the drippings to a boil over medium heat and reduce by about two-thirds. Remove from heat and whisk in the remaining 2 tablespoons of cold butter to create a silky pan sauce. Serve this sauce alongside the chicken and vegetables for extra flavor.
Notes
- Using a Bundt pan allows the chicken to cook upright, promoting even roasting and juicy meat.
- Covering the center tube of the pan with foil prevents sticking and makes cleanup easier.
- White wine can be substituted with chicken broth for a milder flavor.
- Letting the chicken rest before carving ensures the juices redistribute for moist meat.
- The pan sauce made with drippings and butter enriches the dish and can be customized with fresh herbs if desired.
