Bundt Pan Roasted Chicken and Vegetables

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Bundt Pan Roasted Chicken and Vegetables

Prep 10 m

Cook 50 m

Ready In 60 m

6 Servings

540 Calories


We all love a one-pan dinner, but who knew that pan could be a Bundt? This genius hack is the best, easiest way to make juicy, flavorful, crispy-on-the-outside roasted chicken (plus veggies!) every single time.

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  1. 1 whole chicken (3 1/2 lbs.), cleaned and patted dry

  2. 3 tablespoons olive oil, divided

  3. 1 tablespoon poultry seasoning

  4. Salt and pepper, to taste

  5. 1/2 lemon, juiced and zested

  6. 8 red potatoes, cut in halves or quarters

  7. 2 large carrots, peeled and cut into large chunks

  8. 1 small yellow onion, cut into wedges

  9. 1 stalk celery, cut into medium chunks

  10. 3 garlic cloves, peeled and halved

  11. 2 teaspoons chopped fresh sage, finely chopped

  12. 4 sprigs fresh rosemary

  13. 6 sprigs fresh thyme

  14. 1/2 lemon, sliced into 1/4-inch rounds


  1. Preheat oven to 425°F. Coat outside of chicken with 1-2 tablespoons olive oil, plus dried poultry seasoning, salt, pepper and zest of 1/2 lemon (reserve juice for later).

  2. Place all veggies and fresh herbs in the Bundt pan and drizzle with remaining olive oil and lemon juice. Sprinkle with additional salt and pepper if desired. Place all lemon slices except one on top of veggies.

  3. Cover hole in Bundt pan with a folded piece of aluminum foil. Place body cavity of the chicken over center cone of pan and press down so that it is snugly held in place. Place a few herb sprigs and the remaining lemon slice in the neck cavity.

  4. Bake at 425°F for 45 minutes or until internal temperature reaches 165°F.

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