Bundt Pan Chicken
Looking for a delicious and easy one-pan meal? Try our Bundt Pan Chicken with vegetables recipe.
Servings 5
Calories 691kcal
Ingredients
- 1 & ½ pounds baby Yukon potatoes halved
- 1 sweet onion cut into wedges
- 1 pound carrots peeled and cut into sticks
- ½ cup 1 stick unsalted butter, divided
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 4 lb whole 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.
Nutrition
Calories: 691kcal | Carbohydrates: 35g | Protein: 37g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 429mg | Potassium: 1245mg | Fiber: 6g | Sugar: 6g | Vitamin A: 16073IU | Vitamin C: 37mg | Calcium: 82mg | Iron: 3mg