Bundt Pan Roast Chicken with Potatoes

Bundt Pan Roast Chicken with Potatoes

4 servings
This recipe is sponsored by Yummly®. 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.

Ingredients

  • whole chicken

    3 1/2 to 4 pounds

    1
  • herbes de provence

    see cook's note

    2 tsp
  • kosher salt and freshly ground black pepper
  • unsalted butter

    4 at room temperature and 1 melted, plus more melted for the pan

    5 tbsp
  • yukon gold potatoes

    cut into 1/2-inch cubes

    1 ½ lb
  • garlic

    3 smashed and 1 finely grated

    4 cloves
  • zest of 1 lemon and juice of half
  • paprika
    ½ tsp
  • roughly chopped fresh flat-leaf parsley
    1 tbsp

Directions

  1. 1

    Rub the chicken all over, including the cavity, with 1 teaspoon of the herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours and up to overnight; bring the chicken to room temperature 30 minutes before cooking.

  2. 2

    Position an oven rack in the lower third of the oven and preheat to 425 degrees F.

  3. 3

    Butter the sides and bottom of a 10-cup nonstick Bundt pan with melted butter. 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 smashed garlic, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.

  4. 4

    Meanwhile, mix together the lemon zest, paprika, grated garlic and remaining 4 tablespoons butter and 1 teaspoon herbes de Provence 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.

  5. 5

    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.

  6. 6

    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.

Bundt Pan Roast Chicken with Potatoes

Bundt Pan Roast Chicken with Potatoes

225 min4 servings896 cal

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About this Recipe

Craving a beautifully roasted whole chicken with tender, flavorful potatoes, all with minimal fuss? This Bundt Pan Roast Chicken with Potatoes offers an ingenious approach to a classic comfort meal, delivering impressive results without complex techniques. It's a truly satisfying main dish that will become a go-to.

Why This Recipe Works

The brilliance of this recipe lies in its clever use of a Bundt pan. The pan acts as a natural roasting rack, holding the chicken upright for even cooking while allowing all those delicious chicken drippings to fall directly onto the seasoned Yukon Gold potatoes nestled below. This means the potatoes slowly infuse with rich, savory chicken flavor as they roast, creating an unbeatable combination of textures and tastes that sets this dish apart.

What to Expect

Prepare for a feast for the senses. You'll pull from the oven a golden-skinned, succulent whole chicken, perfectly tender and infused with aromatic herbes de provence, bright lemon, and pungent garlic. Alongside, the potatoes will be incredibly creamy on the inside with deliciously crisp edges, having soaked up all the savory goodness. The kitchen will be filled with a comforting aroma, promising a hearty and wholesome meal. This naturally gluten-free dish, also high in fiber from the potatoes, feels special enough for guests but is straightforward enough for any home cook.

Customization & Variations

While Yukon Gold potatoes are fantastic for their creamy texture, you could certainly substitute them with other sturdy varieties like red potatoes or small new potatoes, adjusting cooking time as needed. If you're out of herbes de provence, a mix of dried rosemary, thyme, and oregano makes a fine stand-in. For a touch of heat, a pinch of red pepper flakes could be added with the paprika. You can also experiment with other fresh herbs for garnishing, such as fresh thyme or oregano.

Serving & Context

This robust Bundt Pan Roast Chicken with Potatoes is the perfect centerpiece for a cozy family dinner or a relaxed gathering with friends. Serve it simply, perhaps with a crisp green salad or some steamed vegetables, to let the rich flavors of the chicken and potatoes truly shine.

Frequently Asked Questions