Bundt Pan Roast Chicken & Vegetables


  • 3 cloves garlic
  • 2 carrots , chopped
  • 1 onion , quartered
  • 1/2 lb . yukon gold potatoes , quartered
  • 1 large bunch fresh thyme
  • 1 large bunch fresh rosemary
  • Extra virgin olive oil
  • 1 3-4 lb chicken , gizzards removed
  • 1 lemon , sliced
  • kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 425° and cover the hole of the bundt pan with foil.
  2. In the bowl of a large bundt pan, combine garlic, carrots, onion, and potatoes.
  3. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables.
  4. Pat the chicken dry with paper towels.
  5. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary.
  6. Rub the olive oil all over the skin of the chicken then season generously with salt and pepper.
  7. Place the chicken in the middle of the bundt pan, breast side up.
  8. Bake until the chicken is cooked through and skin is golden, 45 minutes to 1 hour 10 minutes. Let chicken rest for at least 15 minutes, before slicing.
  9. Serve with roasted vegetables and extra pan juices.

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