Looking for a delicious and easy one-pan meal? Try our Bundt Pan Chicken with vegetables recipe.
Course Dinner
Cuisine chicken, healthy
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 5
Calories 691kcal
Ingredients
1 & ½poundsbaby Yukon potatoeshalved
1sweet onioncut into wedges
1poundcarrotspeeled and cut into sticks
½cup1 stick unsalted butter, divided
½teaspoonsalt
½teaspoonpaprika
½teaspoonblack pepper
½teaspoongarlic powder
½teaspoononion powder
½teaspoondried oregano
4lbwhole chicken
Instructions
Preheat the oven to 425 degrees F. Prepare a 12 cup Bundt pan with nonstick cooking spray. Fold a square of aluminum foil and shape over the hole in the Bundt pan. Into the Bundt pan, place the vegetables.
Place 4 tablespoons of butter in a microwave safe bowl and heat until melted. Pour the melted butter over the vegetables and toss to coat.
In a small bowl, combine the salt, paprika, black pepper, garlic powder, onion powder, and dried oregano.
Divide the seasoning blend in place half into a bowl with the remaining butter. Using a fork, combine the seasoning with the butter until well blended. Set aside.
Sprinkle the other half of the seasoning over the vegetables in the Bundt pan and toss the vegetables to coat well.
Pat the chicken dry and rub the chicken all over with the herb butter. Seat the chicken over the tube hole in the Bundt pan.
Bake for 60 to 70 minutes or until the chicken reaches an internal temperature of 165 degrees F in the thigh (without touching a bone.)
Allow the chicken to rest for 10 minutes prior to slicing and serving with the vegetables.