Bundt Pan Rotisserie Chicken in Oven

Bundt pan rotisserie chicken in oven roasted to tender perfection is great. Add potatoes and carrots in the pan for a healthy one pan meal. If you loved the look of our Ninja Foodi whole chicken recipe but don’t have that machine at home, this is the next best thing.

We have a lot of quick and easy chicken recipes on our site. I’m sure you’re like us and are just busy. With kids, working full time, pets, a house to take care of I mean it is a lot. You will want to heat a healthy meal at the end of the day too though but it needs to be easy to throw together. This is just that.

Bundt Pan Chicken

We recently shared how to cook a Dutch Oven whole chicken. If you don’t have that pot you can do it this way too! Instead of taking the time to cut your bird into breasts, thighs, legs and wings it’s just easier to bake it whole right? We’ve tried it a lot of ways but to get the skin crispy this is your best bet.

Bundt Pan Roasted Chicken

If you have ever made beer can chicken this is essentially the same idea, but without the can. Instead you still get the same effect with the juices dripping out, but not sitting in the liquid which allows you to get crispy chicken skin. The added benefit is you get a bowl (essentially) to cook something else with it.

This was kinda’ created on accident. Meaning it was after summertime, cold outside but I still wanted to get that rotisserie texture like on the grill. Yes you could still use a can, lower the rack in your oven, set it on a baking sheet, in a roasting pan but talk about a lot of work and kinda’ a mess.

The contents of the can didn’t add a lot of flavor per say but the fact that it sat the chicken upright so the heat could hit all the way around was what I really needed. Figured a bundt pan may give me the same effect, and it did. Covered the whole with foil so the juices would run into the pan itself and voila!!

Oven Roasted Whole Chicken and Potatoes

That is where the veggies come into play. I mean there’s a whole all the way around screaming for something and why not throw in some pesto potatoes and carrots. Maybe you would prefer roasted brussel sprouts instead, that would work well too.

It is not just successful with poultry either. For another fun dinner option using this you should try our Bundt Pan Meatloaf which is killer.

Let’s talk about our herb roasted bundt pan chicken here and what we added to the skin before sending it in. You’re gonna’ need butter, yes and let it come to room temperature first so it is easy to blend with the rest of the herbs in order to really coat the outside well. If you need dairy free butter Country Crock has a great plant based version.

• 1 stick of butter softened
• Salt and pepper
• Paprika
• 1/2 tsp garlic powder
• Onion powder
• Oregano

The seasonings really are up (we like the dry rub like on our baked turkey legs the best) but simple always works well. Use others that you normally would when you cook poultry in general.

Potatoes Green Beans and Chicken

Now let’s talk about the options you could set inside. Mixed vegetables are possible as long as they bake at the same rate. For instance you wouldn’t want to mix broccoli and carrots because the latter needs a lot longer to get tender. Really your best bet are halved petite potatoes and maybe fresh green beans together.

We are using a fresh and/or defrosted bird for this. It will not work otherwise. These are instructions for whole frozen chicken in oven if yours is still rock hard. 😉

• Spray 12 cup Bundt pan with nonstick cooking spray. Fold a square of aluminum foil over the hole in the center of that pan. Place the prepared potatoes carrots onion even inside the pan.
• Melt 1/2 your stick of butter in a microwave safe bowl and then pour over the vegetables. Combine all the dry seasonings in a small bowl.
• Place half of your seasoning into a bowl with the remaining 1/2 stick of softened butter. Using a fork, mash the seasoning with the butter until well blended. Set aside.
• Sprinkle the other half of the seasoning over the vegetables in the pan.
• Pat the chicken really dry with paper towels (this will ensure the skin gets super crispy)
• Then you’re going to rub this herbed butter mixture all over the outside to keep it moist and add lots of flavor.
• Seat the bird over the tube hole in the Bundt pan. Set on a baking sheet to sit flat on the rack.
• NO need to baste the chicken, it will cook by itself to perfection!

Bake in a preheated oven at 425 degrees F for 1 hour to 70 minutes cook time or until the meat reaches an internal temperature of 165 degrees F in the thigh. This is how long to bake a whole chicken at 350 if you prefer lower and slower. For crispier skin spray with olive oil at the end. You always want to allow your chicken to rest for 10 minutes before carving.

How to save leftover cooked chicken

You know how I hate wasting food so let’s get at it. If you do have some after eating your chicken dinner allow it to cool. Store in freezer bag with the air sucked out. It will stay nicely in the fridge for up to 3 days. When you’re ready to use it up refer to one of our easy recipes for leftover chicken breast recipes.

Our pickle chicken salad is probably the easiest one we make often for lunch. You don’t have to heat since it is already cooked and you can prep it in like 15 minutes flat. If you want something warm I would suggest our Instant Pot chicken noodle soup or make homemade chicken noodle soup with whole chicken leftovers.

Now head to your grocery store to get all the ingredients you need and jump to recipe below! Let us know if you swap out the veggies for a different combo that works out well too. That way we can give that a whirl on our next go around. Tell me whatcha’ think after you enjoy it!