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.
Servings: 6
Equipment
Ingredients
- 3-4 lb chicken whole
- 1.5 lbs potatoes yukon halved
- 1 onion sliced
- 1 lb carrots peeled and sliced
- 1 stick butter softened
- 1/2 tsp salt and pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
Instructions
- 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 vegetables inside.
- Melt 1/2 your stick of butter in a microwave safe bowl and then pour over the vegetables. Combine the salt, paprika, black pepper, garlic powder, onion powder, and dried oregano 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 dry with paper towels and rub the chicken all over with the herb butter. Seat the bird over the tube hole in the Bundt pan. Set on a baking sheet to sit flat on the rack.
- Bake in a preheated oven at 425 F for 60 to 70 minutes or until the meat reaches an internal temperature of 165 degrees F in the thigh (without touching a bone.)
- Allow meat to rest for 10 minutes prior to slicing and serving with the vegetables.
Video
Nutrition
Serving: 2oz | Calories: 663kcal | Carbohydrates: 9g | Protein: 43g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 527mg | Potassium: 712mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13503IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 2mg