At Chatelaine, we love our bundt pans! They’re predominantly used to bake delicious cakes and desserts like our ooey-gooey monkey bread with minimum effort and spectacular results. Seeing as today is National Bundt Day, we decided to have a little fun with this kitchen staple and use it for a dinner main, too. Inspired by a roast chicken in a bundt pan that we saw online (smart!), we tested it and love it. I love this one-pot idea (cook the chicken and vegetables together) and think it’s a genius alternative to beer-can chicken.
Follow our step-by-step guide to making this one-‘bundt pan’ roast chicken dinner:
Bundt pan roast chicken and vegetables
Prep: 15 min
Total: 1 hour 30 min
1 parsnip, coarsely chopped
1 carrot, coarsely chopped
8 to 10 baby potatoes, halved
2 tbsp olive oil
3/4 tsp salt
1.5-kg whole chicken
2 tbsp butter, at room temperature
1/2 tsp dried thyme
1/2 tsp dried oregano
POSITION rack in bottom-third of oven. Preheat to 375F. Place a bundt pan on a baking sheet.
TOSS parsnip, carrot and potatoes with oil and 1/4 tsp salt in a medium bowl. Season with pepper. Arrange vegetables on the bottom of a bundt pan.
COMBINE butter with thyme, oregano and remaining 1/2 tsp salt. Rub herbed butter underneath wings and over skin of chicken. Holding the chicken with legs pointing down, place the cavity of the chicken over the tube in the centre of the pan. The chicken will sit on the vegetables.
ROAST, uncovered, in centre of oven until an instant-read thermometer inserted into thickest part of thigh reads 170F, about 1 hour 15 min.
TRANSFER chicken from bundt pan to a serving platter, cover with foil, and let stand for 10 minutes. Arrange roasted vegetables around platter.
We tested this recipe with a Nordic ware heavy cast aluminum bundt pan made with handles that are easy to grip.
Baking in a bundt: Try one of these recipes for desssert