Best 4 Chicken Dinner In A Bundt Pan Recipes

Are you looking for a delicious and creative way to prepare chicken for dinner? Look no further than the bundt pan! This versatile kitchen tool can be used to create a variety of mouthwatering chicken dishes, from classic recipes to modern twists. With its unique shape, the bundt pan allows heat to circulate evenly, resulting in tender, juicy chicken that's sure to impress. Whether you're hosting a special occasion dinner or simply looking for an easy weeknight meal, you'll find a recipe in this article that's perfect for you. So grab your bundt pan and get ready to experience the magic of this amazing cooking tool!

Check out the recipes below so you can choose the best recipe for yourself!

BUNDT PAN CHICKEN

Bundt Pan Chicken image

Time to get a new bundt pan for your chicken. Make the most outrageous chicken with crispy skin in your bundt pan, here's how.

Provided by Avi Katz

Categories Dinner, Main

Time 1h22m

Yield 4

Number Of Ingredients 22

Ingredients

2 quarts water
Zest from 1 lemon
2 - 3 bay leaves
3 tablespoons kosher salt
⅓ cup sugar
2 teaspoons whole black peppercorns
2 cinnamon sticks
3 tablespoons brown sugar
2 teaspoons dried thyme
2 teaspoons ground ancho chile pepper or 1/2 teaspoon cayenne
1 tablespoon smoked paprika
1 teaspoon cinnamon
1 teaspoon garlic powder
2 teaspoons cocoa powder
Pinch of kosher salt
½ teaspoon freshly ground black pepper
1 whole Grow and Behold Chicken
1 onion, chopped
6 garlic cloves, crushed
Small handful fresh thyme sprigs
½ cup extra virgin olive oil, such as Colavita
2 cups dry white wine

Steps:

1. Pour water into a large container. Add lemon zest, bay leaves, salt, sugar, peppercorns, and cinnamon and stir until combined. Place chicken in brine, cover, and refrigerate 8 to 24 hours. 2. Preheat oven to 375°F. 3. Combine sugar, thyme, chile pepper, paprika, cinnamon, garlic powder, cocoa powder, salt, and pepper in a small bowl. 4. Remove chicken from brine and pat dry. Rub chicken generously with evoo. Coat with dry rub over and under skin and then drizzle with more evoo. 5. Place onion, garlic, and thyme in the bottom of the bundt pan. Cover the hole in the pan with foil and pour white wine just to cover onion and garlic. Place chicken in the middle of the bundt pan over the hole. 6. Bake at 375°F for 1 hour. Baste and put it back in the oven for another 10 minutes, remove, and serve. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

Nutrition Facts :

BUNDT PAN ROAST CHICKEN WITH POTATOES

Bundt Pan Roast Chicken with Potatoes image

Get double duty out of your Bundt pan by using it as a stand for roasting chicken and a pan for potatoes. The juices from the chicken slowly infuse flavor into the spuds while they cook.

Provided by Food Network Kitchen

Categories main-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 whole chicken (3 1/2 to 4 pounds)
2 teaspoons herbes de Provence (see Cook's Note)
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter, 4 at room temperature and 1 melted, plus more melted for the pan
1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
4 cloves garlic, 3 smashed and 1 finely grated
Zest of 1 lemon and juice of half
1/2 teaspoon paprika
1 tablespoon roughly chopped fresh Italian flat-leaf parsley leaves

Steps:

Rub the chicken all over, including the cavity with 1 teaspoon herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before cooking.
Arrange the rack to the lower third of the oven and preheat to 425 degrees F.
Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the 3 smashed garlic cloves, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
Meanwhile, mix together the lemon zest, paprika, remaining 4 tablespoons butter, 1 teaspoon herbes de Provence and grated garlic in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.
Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.

CHICKEN FAJITA PARTY RING RECIPE BY TASTY

Chicken Fajita Party Ring Recipe by Tasty image

Here's what you need: flour tortillas, oil, bell peppers, large white onion, chili powder, cumin, garlic powder, salt, rotisserie chicken, cheddar cheese, pepper jack cheese, sour cream, guacamole

Provided by Pierce Abernathy

Categories Dinner

Yield 10 servings

Number Of Ingredients 13

Ingredients

6 flour tortillas
2 tablespoons oil
3 bell peppers, sliced
1 large white onion, sliced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon salt
2 lb rotisserie chicken, shredded
10 slices cheddar cheese, halved
10 slices pepper jack cheese, halved
sour cream, for serving
guacamole, for serving

Steps:

Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
Add the chicken and cook until the onions are translucent and the chicken is warmed through.
Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
Layer the last tortilla on top of the last cheese layer.
Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.
Let cool for at least 30 minutes.
Invert the bundt pan onto a cutting board.
Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
Enjoy!

Nutrition Facts : Calories 396 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 33 grams, Sugar 4 grams

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

Tips:

Choose a bundt pan with a capacity of at least 10 cups to ensure that the chicken and vegetables have enough space to cook evenly.
Use a variety of vegetables in your recipe to add flavor and texture to the dish. Some good options include carrots, celery, onions, potatoes, and green beans.
Season the chicken and vegetables generously with salt and pepper before cooking. You can also add other herbs and spices to taste, such as garlic powder, onion powder, or paprika.
Cook the chicken and vegetables on a low temperature for a longer period of time to ensure that they are cooked through without drying out. A good rule of thumb is to cook the dish at 350 degrees Fahrenheit for about 1 hour and 15 minutes.
Let the chicken and vegetables rest for a few minutes before serving to allow the juices to redistribute.

Conclusion:

Chicken dinner in a bundt pan is an easy and delicious one-pan meal that is perfect for busy weeknights. With a little planning, you can have a flavorful and satisfying meal on the table in no time. So next time you're looking for a quick and easy chicken dinner, give this recipe a try.