My bundt pan can do no wrong. I will defend her till my dying day, or something like that. I didn't buy myself a bundt pan until I had been married for like 7 years because I figured it was a one-trick-pony sort of kitchen tool. I was so wrong. I use my bundt pan ALL THE TIME. I adore bundt cakes. I secretly wish that bundt cakes and cake pops could get in a schoolyard brawl so that the bundt cake could show the cake pops who's boss and cake pops would slink away in shame never to be seen again...but that's a rant for another day.
I typically always use my bundt pan for sweet treats, but that changed today. We've all heard of beer can chicken, and I can't tell you how incredibly unappetizing that sounds to me, but I can appreciate the technique of cooking the chicken upright to allow more exposed surface area for even browning. This Bundt Pan Roast Chicken technique allow you to achieve the crispy skin and juicy flavor that you would find in a rotisserie chicken, while also giving your chicken really great posture. It looks sort of hilarious, doesn't it? I couldn't resist letting him sit upright on the platter. Anyhow, it was an interesting technique that was worth trying. Would I normally sere a whole chicken sitting upright looking all silly and headless? Of course not. I would carve and serve like normal, but I just thought it was so funny that he could sit up all by himself that I had to share.
PrintBundt Pan Roast Chicken
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serve 4-6 1x
Ingredients
- 1 whole chicken, about 5-6 pounds
- 4 carrots, peeled and cut into bite-sized pieces (or 2 cups baby carrots)
- 1 onion, chopped
- 4 potatoes, cut into bite-sized pieces
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Preheat oven to 400 degrees F.
- Spray bundt pan with cooking spray and set on a baking sheet.
- Remove neck and giblets from chicken, if needed. Season inside of chicken with salt and pepper.
- Position chicken over the center of the bundt pan. Add carrots, onion, and potatoes to the bundt pan. Rub chicken with olive oil and toss vegetables with olive oil. Season chicken and vegetables with salt and pepper.
- Roast 15 minutes per pound until chicken is cooked through (160 degrees internal temperature) and vegetables are tender, about 1 hour 15 minutes for a 5 pound chicken.
- Let rest 10 minutes before carving.
Sharon San
Such a great idea to use a bundt pan this way! I'll definitely try this one! :)
Susie Huizinga
Mandy---this is Mrs. H and I served this for hubby yesterday for Father's Day. We were minus any children to celebrate with so I invited another 'childless' couple for Father's Day over to our home. When they saw it baking in the oven, they all loved the way it looked and we all thought it tasted terrific! So easy to fix, too! Thoroughly have enjoyed your Kitchen Joy!! Keep up your excellent work!!
Mandy
Aww, Thanks Mrs. H! You're too sweet.
chef mimi
This is hysterical!!! Love it!
Mandy
I know, right? I thought it was so funny looking that I couldn't resist trying it out.
Mal
A brilliant use of the old one trick pony. I salute you !
Cathy
How do you catch the drippings that may run out through the hole in the bundt pan?
Mandy
That problem is avoided by placing the bundt pan on a rimmed baking sheet as described in the recipe. Thanks for visiting!
Kathleen
I've seen similar recipes that have you cover the whole with foil, so all the juice goes into the pan and flavors your goodies :)
Elaine Lake
You can also cover the hole in the bundt pan with foil which will stop the juices from running out through it. I couldn't find my bundt pan the first time I tried this way of cooking a chicken so I used my angel food cake pan and set it in a cookie sheet and covered the hole with foil and had the juices that ran out of the bottom of the pan stay in the cookie sheet.