Bundt Pan Roasted Chicken



So I tried my hand at a roasted chicken in a bundt pan. Generally I make it in the slow cooker, but last night I tried it in the oven. I don’t have a traditional roasting pan so I thought roasting traditionally was impossible, but I found this recipe and gave it a try.


We had to use a few modifications due to our dietary restrictions. Will definitely try again someday and hopefully take some better pictures!



Due to our dietary restricitions there is no onion, garlic or spicy foods. Normally though we use a great chicken rub of :

  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon rosemary
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon pepper

However we couldn’t use that this time,

  • 2 teaspoons paprika
  • Tablespoon Kosher salt
  • 1 teaspoon rosemary
  • ¼ teaspoon pepper
  • 1 teaspoon fennel



Bundt Pan Roasted Chicken

1 roaster chicken, innards removed, skinned & pat dry

4 carrots, peeled and diced

3 celery stalks, diced

4 medium potatoes, peeled and diced

2 T olive oil

3 T chicken rub

  1. Preheat oven to 425ºF.
  2. Dice and prep veggies. Toss in large bowl with 1 T olive oil. Season as you desire. Place in base of bundt pan.
  3. Place foil over center hole of bundt pan.
  4. Remove innards of chicken, skin, and pat dry. Rub with remaining oil and rub inside and out with spice rub.
  5. Place the chicken on the center of the bundt pan, breast side up.
  6. Bake for 1.5-2hrs depending on size of chicken.
  7. Remove from oven, place on serving dish, with veggies and let sit for 10-15 minutes before slicing.


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