Cooking with Anna
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Bundt Pan Chicken
Bundt pan chicken offers a clever way to roast a chicken that results in juicy meat and perfectly roasted vegetables. By using the Bundt pan’s design, you can get even cooking and crispy skin, while the veggies below absorb all the delicious drippings. It’s a straightforward method that makes preparing a flavorful, one pan chicken dinner easier than ever.
The Ingredients
- Meat: Whole chicken
- Produce: Yukon Gold potatoes, carrots, onion, garlic, fresh thyme and tarragon, lemon
- Pantry: Olive oil, Black pepper, smoked paprika, Herbs de Provence, salt
- Condiments: Mayonnaise, dry ranch dressing powder
- Kitchen Tools: Bundt pan, kitchen twine, kitchen scissors
Ingredient Substitutions
If you need to make some substitutions, here are a few ideas: You can swap the Yukon Golds with red potatoes or baby potatoes, and if you don’t have carrots on hand, parsnips or sweet potatoes work great too. You can replace the fresh thyme and tarragon with rosemary, sage, or dried herbs if that’s what you have.
Variations
Lemon Herb : Add the zest of one lemon and 2 teaspoons of dried rosemary to the mayonnaise rub. You could also use a jar of lemon pepper seasoning. Garlic Parmesan : Mix 1/4 cup of grated Parmesan and 4 minced garlic cloves into the mayonnaise rub. Harissa-Spiced: Mix in 1 tablespoon of harissa paste and 1 teaspoon of cumin into the rub.
RECIPE TIPS
Tuck the wings: Folding the wing tips under the bird keeps them from burning and helps it cook evenly. Rest before carving: Let the chicken sit at least 10 minutes after roasting so the juices redistribute. Catch drips: Place the Bundt pan on a rimmed baking sheet to catch spills and make cleanup easier. Handle with care: The Bundt pan will be hot after pre-roasting the veggies. Use oven mitts and take care when setting the chicken onto the center cone. Use the right pan: A traditional Bundt pan works best. Don’t use a tube pan with a removable bottom. It will leak juices and leave you with a mess (and less flavor for your veggies). Choose sturdy veggies: Root vegetables like carrots, potatoes, and parsnips hold up well under the chicken. Softer veggies may overcook. Pat the chicken dry: Removing excess moisture helps the skin crisp up as it roasts. Check doneness at the thigh: Use a thermometer in the thickest part of the thigh. Aim for 165°F minimum, though thighs are juiciest closer to 170–175°F. Rotate if needed: If one side of the chicken is browning faster, turn the pan halfway through roasting for even color.
Anna Kotova has been cooking and baking European and American dishes for more than 40 years.
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