This fun technique for making Bundt Pan Lemon Thyme Chicken and Red Potatoes is a bit of a twist on beer can chicken using a bundt pan in place of the beer can. A whole chicken is generously rubbed with seasoned butter, fresh thyme and lemon and while the chicken roasts, the drippings season the potatoes in the pan. Serve it alongside made-from-scratch green bean casserole, or bacon wrapped asparagus bundles. perhaps a basket of homemade garlic and herb cheddar biscuits and you’ve got a homemade feast fit for a king or queen.
The love of golden roast chicken crosses language and cultural barriers. It really needs no introduction no matter where it’s served. In addition to a slow cooked beef roast, it was high on the list of Sunday dinners at our house when I was a little girl. There’s something comforting about it to me even now and I love finding new techniques for making tender roasted chicken.
This Bundt Pan Lemon Thyme Chicken and Red Potatoes was born from my love of the flavor combination of lemon and thyme. 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 while the potatoes cook to fork tender, if they need a little more time. Also, the skin can be crisped and browned further under the broiler, if desired. Not only reserved for Sunday supper but, ideal for any day that comfort food is on the menu.
See more tips for roasting juicy chicken here
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Helpful Kitchen Items:
Bundt Pan Lemon Thyme Chicken and Red Potatoes
- 1 5-lb whole chicken, pat dry
- 1/4 cup butter softened
- 2 Tbsp dry buttermilk Ranch salad dressing 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
- 10 small red potatoes halved
- Olive oil
- 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 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 the chicken upright onto the foil covered post of the bundt pan. Put a couple of sprigs of thyme and lemon wedges inside the cavity.
- Toss to coat the halved potatoes with the remaining dry ranch dressing 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 165°F)
- 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.