Bundt Pan Lemon Chicken and Potatoes

This fun technique for making easy Bundt Pan Lemon Chicken and Potatoes is a creative twist on classic beer can chicken, using a Bundt pan instead. In this recipe, a whole chicken is generously rubbed with seasoned butter, fresh thyme, and bright, tangy lemon. As the chicken roasts upright in the Bundt pan, the flavorful drippings baste and season the red potatoes below, creating a one-pan meal with juicy roast chicken and perfectly seasoned potatoes.

Bundt Pan Lemon Chicken and Potatoes Recipe

The love of golden, oven-roasted chicken crosses cultures and cuisines, making it a comfort food classic that needs no introduction. Along with a slow-cooked beef roast, roast chicken has always been a staple Sunday dinner in our home. This bundt chicken and potatoes recipe was inspired by my love of the bright, savory combination of fresh lemon and thyme.

Roast chicken shouldn’t be reserved for Sunday supper alone. This lemon thyme roast chicken is an easy, comforting meal any day of the week, and a great way to put a Bundt pan to use beyond baking desserts

Checkout this quick list of key ingredients you’ll need to make Lemon Thyme Chicken and Potatoes in a Bundt Pan: (Scroll down for full printable recipe card.)

• Chicken – One 4-5 lbs roasting chicken.
• Potatoes – Red potatoes bake along with the chicken for a one pan meal.
• Butter – Salted butter or unsalted butter adds richness and browns while the chicken bakes.
• Seasonings – Ranch seasoning mix (ranch salad dressing mix), lemon pepper or black pepper.
• Fresh Herbs – Sprigs of fresh thyme for an herby flavor.
• Lemon – Fresh lemon pairs with the thyme and for a bright citrus flavor.
• Oil – Olive oil for drizzling the potatoes.

How to Make the BEST Bundt Lemon Chicken and Potatoes Recipe

• Heat Oven Prepare Bundt Pan – Preheat the oven and lower the oven rack to the bottom third of the oven.
• Prepare the Bundt Pan – Cover the center opening of a large bundt pan with heavy duty aluminum foil. Spray the pan and foil liberally with cooking spray.
• Prep the Chicken – Pat dry the chicken using paper towels, loosening the skin on the breasts and legs.
• Make the Seasoned Butter – Mix together the softened butter, ranch seasoning. lemon pepper and chopped thyme. Coat the chicken liberally inside and out with seasoned butter, rubbing over and under the skin.
• Transfer to Pan – Place the chicken upright onto the foil covered post of the bundt pan. Stuff sprigs of thyme and lemon wedges inside the cavity.
• Add Potatoes – Toss to coat the halved potatoes with the remaining dry ranch seasoning and a drizzle of olive oil. Arrange around the chicken. Tuck the remaining sprigs of thyme around the potatoes.
• Oven – Bake per the baking time in the recipe until the juices run clear and the potatoes are fork tender. Broil for a few minutes to brown the skin further, if desired.
• Stand Time – Rest for 5-10 minutes on the counter then arrange on a platter, carve and serve.

Kitchen Equipment to Make Bundt Pan Chicken and Potatoes

• Large Bundt Pan plus heavy duty aluminum foil to wrap the center post of the pan.
• Measuring cups and spoons.
• Chopping board and knife.
• Instant-read thermometer.

Recipe Variations, Tips and Substitutions

• Chicken – You can also make a smaller 3-4 lbs chicken using this same technique. When doing so, simply follow recipe and adjust the baking time as needed. Check the thickest part of the thigh with an instant-read thermometer looking for 165°F.
• Potatoes – You can use cubed russet potatoes or Yukon gold potatoes in place of red potatoes. Keep the potatoes uniform in size for even baking.
• Fresh Herbs – You could use parsley, chives or rosemary to change the flavor profile.
• Aromatics – You could add a bay leaf to the cavity of the chicken.
• Veggies – You could utilize other root vegetables like carrots, onion, parsnips or sweet potatoes. Each variety cooks differently so adjust the baking time as needed.
• What to Do if the Potatoes Need More Time – This bundt pan lemon thyme chicken is so simple to make, once it’s finished roasting it can be removed from the bundt pan and allowed to rest on a cutting board while the potatoes cook to fork tender, if they need a little more time.
• Broil at the End of Baking – You can broil the skin under the broiler at the end of baking, if desired.
• Side Dish Options – Serve chicken it alongside made-from-scratch green bean casserole, or bacon wrapped asparagus bundles or a salad. A basket of homemade  garlic and herb cheddar biscuits would be a nice touch, and you’ve got a homemade feast fit for a king or queen.

Storage and Leftovers

• Leftovers – Store leftover Lemon Thyme Chicken in an airtight container or wrapped in foil chilled in the refrigerator for up to 3 days.
• Reheating – Reheat gently in the microwave, use in casseroles, sandwiches, casseroles or snacking.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

Chicken cooks quickly and it seems to go on sale regularly making it a mainstay on our supper menu. More easy chicken recipes you may also like to try:

• Air Fryer Chicken Drumsticks slathered with your favorite barbecue sauce.
• Easy Smothered Chicken and Gravy will cure what ails ya!
• The kiddos will love these homemade Popcorn Chicken Bites. 
• Skip the drive thru and make your own Crispy Chicken Sandwich at home.
• Everything Bagel Chicken Breasts are quick and easy.
• Panda Express Copycat Mushroom Chicken will add Asian flair to the dinner menu.
• Coq Au Vin recipe from Food Network.

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Helpful Kitchen Items:

• Bundt Pan
• Measuring Set
• Mixing Bowls
• Kitchen Utensils

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5 from 2 votes

Bundt Pan Lemon Chicken and Potatoes

Prep Time15 minutes mins

Cook Time55 minutes mins

Rest time10 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Main Course, Poultry

Cuisine: American, Southern

Keyword: bundt-pan-chicken-and-potatoes, bundt-pan-lemon-chicken, bunt-pan-chicken

Servings: 8 servings

Calories: 364kcal

Author: Melissa Sperka

Ingredients

• 4-5 lbs whole roasting chicken, pat dry
• 1/4 cup butter softened
• 2 Tbsp dry Ranch seasoning mix divided
• 1 tsp lemon pepper plus additional as needed
• 1 tsp chopped fresh thyme
• 1 large lemon cut into wedges
• 4-6 sprigs fresh thyme
• 12 small red potatoes halved
• Olive oil

Instructions

• Preheat the oven to 425°F. Lower the oven rack to the bottom third of the oven.
• Using heavy duty aluminum foil cover the opening of a bundt pan. Spray the pan and foil liberally with cooking spray. Set aside.
• Pat dry the chicken using paper towels, loosening the skin on the breasts and legs.
• In a small bowl, mix together the softened butter 1 Tbsp Ranch. lemon pepper and chopped thyme.
• Coat the chicken liberally inside and out with seasoned butter, rubbing over and under the skin.
• Place chicken cavity upright on the foil covered post of the bundt pan. Stuff a couple of sprigs of thyme and lemon wedges inside the cavity.
• Toss to coat the halved potatoes with the remaining 1 tablespoons dry ranch seasoning and a drizzle of olive oil. Arrange around the chicken. Tuck the remaining sprigs of thyme around the potatoes.
• Bake for 45-55 minutes or until the juices run clear and the potatoes are fork tender. (Internal temperature of 165°F on a meat thermometer inserted into the chicken thighs.)
• Broil for a few minutes to brown the skin further, if desired.
• Rest for 5-10 minutes on the counter then arrange on a platter, carve and serve.

Notes

• Chicken – You can also make a smaller 3-4 lbs chicken using this same technique. When doing so, simply follow recipe and adjust the baking time as needed. Check the thickest part of the thigh with an instant-read thermometer looking for 165°F.
• Potatoes – You can use cubed russet potatoes or Yukon gold potatoes in place of red potatoes. Keep the potatoes uniform in size for even baking.
• Fresh Herbs – You could use parsley, chives or rosemary to change the flavor profile.
• Veggies – You could utilize other root vegetables like carrots, onion, parsnips or sweet potatoes. Each variety cooks differently so adjust the baking time as needed.
• What to Do if the Potatoes Need More Time – This bundt pan lemon thyme chicken is so simple to make, once it’s finished roasting it can be removed from the bundt pan and allowed to rest on a cutting board while the potatoes cook to fork tender, if they need a little more time.
• Broil at the End of Baking – You can broil the skin under the broiler at the end of baking, if desired.
• Side Dish Options – Serve chicken it alongside made-from-scratch green bean casserole, or bacon wrapped asparagus bundles or a salad. A basket of homemade  garlic and herb cheddar biscuits would be a nice touch, and you’ve got a homemade feast fit for a king or queen.

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 38g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 371mg | Potassium: 994mg | Fiber: 4g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 26mg | Calcium: 30mg | Iron: 2mg

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