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If you have a Bundt pan in your cupboard gathering dust in between cake bakes, dust it off! Bundt Pan Roast Chicken is a deliciously different way of roasting chicken that will have your family licking their chops every time! The end result is flavour-filled, perfectly cooked chicken and beautifully glazed and roasted vegetables.
In this fabulous recipe a bundt pan is used as a type of trivet for the chicken, which enables you to roast your chicken upright in the oven. All of those delicious chicken juices run down over the chicken basting it and creating a succulent finish, as well as flavouring the bed of vegetables in the bottom of the pan.
I found that this chicken turned out very close in flavour to rotisserie chicken, maybe even better. The chicken and vegetables come out perfectly cooked every time, and in a fraction of the time it takes to normally roast a chicken.
Baked chicken on a bundt pan. Who’d a thunk it? I saw a video of this on my daughter’s facebook pag and it looked so delicious and easy that I just had to try it!
Of course the first thing you will need for this recipe is a suitable bundt pan. I think an angel food cake pan would also work.
Don’t worry about any juices from the chicken running out into your oven. That inner post of the pan gets covered in a double or triple layer of foil. Your oven will be completely safe.
I like to use a mix of vegetables for this. Red skinned potatoes, carrots, onions. All wok well. If you wanted to you could vary the mix a bit by adding some cubed sweet potato, or butternut squash.
I like to cut the vegetables roughly into pieces that are the same size. The vegetables are then tossed with some oil and herbs before placing them into the bottom of the cake pan.
I love a nice organic free-range chicken if I can afford it. Oh boy, am I ever going to miss those lovely chickens I used to get from the butchers in the Chester City Market. Always plump and juicy, you could not get much better. I will have to source a good chicken producer here in Nova Scotia.
Whichever chicken you decide to use it is well seasoned and rubbed with oil. I also like to stick some lemon and garlic into the cavity of the chicken. This gives it a fabulous flavour! Chicken, lemon and garlic are a flavour marriage made in heaven.
The prepared chicken then gets placed over that foil covered centre of the bundt pan, over the vegetables in the bottom. DO NOT FORGET to cover that post with foil.
You will have a real mess on your hands if you do. Trust me.
The first time I did this, I was a bit worried that the chicken might tip over in the oven. Now THAT would be a mess. All of my fears were completely unfounded however.
The bundt pan makes a completely stable and reliable pan for cooking this, especially if you set the bundt pan onto a baking sheet. You will probably need to lower your oven rack however to make space enough in the oven height-wise.
One handy tip you could also do, for incredibly crisp skin is to pat the chicken dry and keep it, uncovered in the refrigerator overnight. This air drying makes for a lovely crisp skin.
Just make sure you put it on the bottom shelf to avoid cross-contamination with other things in your refrigerator. Rule of thumb. Raw meat, poultry and fish, always on the bottom shelf.
Just look at how lovely and crisp the skin on that chicken is. I can tell you it is tender and juicy also. It cooks in a fraction of the time as a normal roast chicken because of that metal post of the cake pan being in the centre.
I suppose this is very similar to beer can chicken, except there is no beer involved. Just delicious chicken.
It works really well! All the juices from the chicken’s neck and heiny pour down from the chicken on top of those roasting vegetables.
These juices flavour them perfectly, rendering them rich and succulent and basting the chicken at the same time
There is nothing like a delicious roast chicken dinner for comfort on a cold winter’s day. Nothing.
Combined with the ease of preparation and minimum cleanup, it really doesn’t get much better than this.
Beautifully crisped skin and perfectly cooked, moist & well flavoured chicken . . . I like it!
The vegetables were beautifully cooked as well . . . with a bit of stickiness from the chicken juices, and there was plenty juice from the chicken to spoon over the meat when I went to serve it. You could make a gravy of course, but we were happy with just the chicken juices.
Perfectly cooked chicken, beautifully glazed and perfectly cooked veg. One pan to wash, sign me up!! You can’t ask for much more than that.
If you use a nonstick bundt pan, its also a doddle to clean. Nothing stuck on there! I added som cooked green vegetables and some stuffing on the side for the perfect roast dinner! Not necessary, but very nice!
Bundt Pan Roast Chicken
Yield: 4
Author: Marie Rayner
prep time: 15 Mincook time: 1 H & 10 Minactive time: 15 Mintotal time: 1 H & 40 M
A delicious roast chicken dinner all in one, with a novel and unique way of roasting it that presents with perfectly roasted chicken and veg.
Ingredients
For the chicken:
2 cloves of garlic, peeled, left whole, but bruised
1 unwaxed lemon cut in half crossways through the centre
2 tsp sea salt
1 tsp coarse black pepper
1 tsp each rosemary, thyme and parsley
1 (3-4 pound) free range roasting chicken
olive oil
For the Vegetables:
2 cloves garlic, peeled and crushed
2 large carrots, peeled and chopped
4medium red potatoes, unpeeled and quartered
1 large onion, peeled and quartered
sea salt and freshly ground black pepper
1 tsp each rosemary, thyme and parsley
1 TBS olive oil
Instructions
Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large clean bundt pan. Take a sheet of foil, fold it into quarters and press firmly to cover the hole and post in the bundt pan centre.
Put all of the vegetable ingredients into a bowl and toss together to coat. Pour into the bottom of the bundt pan.
Pat your chicken dry, remove any trussing, clip off the ends of the legs (if necessary).
Place the sea salt, black pepper, and herbs into a dish. Dip the cut edges of the lemons into this mixture. Place the lemon halves and garlic cloves into the cavity of the chicken.
Rub the chicken all over with olive oil to coat generously and then rub the herb, salt and pepper mixture into the skin.
Place the chicken over the foil covered post in the centre of the bundt pan, placing the cavity of the chicken down over the post. It should be standing up perfectly.
Roast in the preheated oven for approximately 1 hour to 1 hour 10 minutes, until the chicken is roasted through and the skin is golden brown. (Note, it will cook a bit faster than normally because of the metal post in the middle.)
Remove the chicken to a warm plate and tent with foil. Leave to rest for 15 minutes before carving to serve. The vegetables should be tender, but if they are not, give them a stir and return them to the oven until they are.
Serve the roast chicken sliced with the roasted vegetables, and wth any pan juices spooned over top.
Did you make this recipe?
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