Best 3 Bundt Pan Chicken Recipes

Welcome to the ultimate guide to cooking bundt pan chicken, a culinary masterpiece that combines the succulent flavors of chicken with the unique texture and shape of a bundt pan. Get ready to embark on a journey of taste and discovery as we delve into the secrets of creating this exceptional dish. In this article, you'll find everything you need to know, from selecting the perfect ingredients to mastering the art of bundt pan cooking. So, gather your kitchen essentials, ignite your culinary passion, and prepare to elevate your cooking skills to new heights with this extraordinary bundt pan chicken recipe.

Here are our top 3 tried and tested recipes!

BUNDT® PAN CHICKEN

Bundt® Pan Chicken image

Roasted in a Bundt® pan, this chicken is crispy on the outside and super moist on the inside. Try it, tweak it, don't tweak it, take a picture, review it, and let me know what you think.

Provided by Farmkitchen

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

1 (2 1/2 pound) whole chicken, or more to taste
5 red potatoes, chopped, or to taste
8 carrots, chopped
1 onion, chopped
3 tablespoons olive oil, divided
salt and ground black pepper to taste
1 stalk celery
½ teaspoon onion powder

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Cover the hole of a fluted tube pan (such as Bundt®) with aluminum foil.
Pat chicken dry with a paper towel. Toss potatoes, carrots, and onion in a bowl with 2 tablespoons olive oil. Season with salt and pepper. Place vegetables in the bottom of the prepared pan.
Cut celery into 2 pieces. Place in the cavity of the chicken and set chicken upright over the aluminum-foil-covered center of the prepared pan. Rub remaining olive oil onto the chicken; sprinkle with salt, pepper, and onion powder.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the oven and transfer to a plate. Cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 5 minutes before carving.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 25.5 g, Cholesterol 85.2 mg, Fat 15.9 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 3.7 g, Sodium 114.6 mg, Sugar 3.4 g

CHICKEN DINNER IN A BUNDT PAN

Chicken Dinner in a Bundt Pan image

Make and share this Chicken Dinner in a Bundt Pan recipe from Food.com.

Provided by ElaineAnn

Categories One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 whole chicken, rinsed and patted dry
1 teaspoon black pepper
1 teaspoon seasoning salt
1 teaspoon rosemary
1 teaspoon thyme
6 carrots, peeled and cut into chunks
8 small red potatoes, washed and halved
2 medium onions, peeled and quartered
2 stalks celery, cut into chunks
1/2 cup margarine, melted

Steps:

Preheat oven to 350°.
Mix seasonings together.
Rub mixture on chicken including the inside.
Stand chicken up in the bundt pan. Make sure the cone is inside of the cavity of the chicken. Tuck back wings.
Add veggies around the chicken. Sprinkle with salt and pepper.
Pour melted margarine over chicken and veggies.
Put pan on a baking sheet to catch any drippings. Bake for 60 to 80 minutes depending on size of chicken. Bake until tender and veggies are done.

Nutrition Facts : Calories 999.8, Fat 58.1, SaturatedFat 14.8, Cholesterol 172.5, Sodium 569.6, Carbohydrate 69.2, Fiber 9.8, Sugar 11.4, Protein 51.1

LEMON BUNDT PAN CHICKEN

Lemon Bundt Pan Chicken image

This is a unique way to roast chicken

Provided by Butch Fertic

Categories Chicken

Time 1h10m

Number Of Ingredients 10

Ingredients

1/4 c olive oil, extra virgin
1 tsp onion powder
1 tsp garlic powder with parsley
1 tsp paprika
1 tsp salt
1/4 tsp black pepper
3 sprig(s) fresh rosemary, pulled off stem and chopped
1 lb 4-pound whole chicken
1/4 c chicken broth
2 lemons, quartered

Steps:

1. Preheat oven to 350 degrees F.
2. In a small bowl, mix together olive oil, onion powder, garlic powder, paprika, salt, pepper, and rosemary. Rub inside and outside of chicken with mixture.
3. Slide tail end of chicken over hollow tube of a Bundt pan and place on baking sheet. Pour chicken broth into pan and squeeze lemons into broth. Place lemon quarters around chicken.
4. Bake 60 to 65 minutes, or until no longer pink and juices run clear. Remove chicken from Bundt pan and serve.
5. Notes Add a side of our simple yet elegant Green Beans Amandine to this tasty meal!

Tips:

Choose the right chicken. Bone-in, skin-on chicken thighs are the best choice for this recipe, as they will stay moist and juicy during cooking.
Use a flavorful marinade. The marinade will help to infuse the chicken with flavor and keep it moist. You can use a store-bought marinade or make your own.
Sear the chicken before baking. Searing the chicken will help to brown the skin and create a crispy crust.
Use a variety of vegetables. The vegetables will add flavor and texture to the dish. You can use any vegetables that you like, but some good options include carrots, potatoes, onions, and bell peppers.
Cook the chicken until it is done. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Bundt pan chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.