Bundt Pan Lemon Thyme Chicken and Red Potatoes

This fun technique for making Bundt Pan Lemon Thyme Chicken and Red Potatoes is a riff on beer can chicken, using a bundt pan instead. In this recipe, a whole chicken is generously rubbed with seasoned butter, fresh thyme and lemon and while the chicken roasts, the drippings season the red potatoes in the pan.

Bundt Pan Lemon Thyme Chicken and Red Potatoes Recipe

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.

How to Make the Best Bundt Pan Lemon Thyme Chicken and Red Potatoes Recipe

This Bundt Pan Lemon Thyme Chicken and Red Potatoes recipe was born out of my love of the flavor combination of lemon and thyme. Roast chicken should never be reserved only for Sunday supper, it makes a comfort food meal any day of the week plus it gives a Bundt pan more uses.

• Ingredients you'll need to make homemade roasted Lemon Thyme Chicken with Red Potatoes: One 3 pound roasting chicken, butter, dry Ranch salad dressing mix, lemon pepper, fresh thyme, lemon and olive oil.
• Kitchen gadgets you'll need: A Bundt Pan, measuring cups and spoons, sharp knife and cutting board and a meat thermometer.
• 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.
• Please note, the skin can be crisped and browned further under the broiler, if desired.
• Serve it alongside made-from-scratch green bean casserole, or bacon wrapped asparagus bundles.
• 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.
• Store leftover Lemon Thyme Chicken chilled in the refrigerator for up to 3 days. Use it for sandwiches, casseroles or snacking.

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
• Mixing Bowl Set
• Carving Knife
• Serving Platter

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Bundt Pan Lemon Thyme Chicken and Red Potatoes

Prep Time15 minutes mins

Cook Time55 minutes mins

Rest time10 minutes mins

Course: Main Course, Poultry

Cuisine: American

Keyword: bundt-pan-lemon-chicken, bunt-pan-chicken, lemon-thyme-chicken, roast-chicken-recipes

Servings: 8 servings

Calories: 364kcal

Author: Melissa Sperka

Ingredients

• 1 5-lb whole roasting chicken, pat dry
• ¼ cup butter softened
• 2 tablespoon dry buttermilk Ranch salad dressing mix divided
• 1 teaspoon lemon pepper plus additional as needed
• 1 teaspoon chopped fresh thyme
• 1 large lemon cut into wedges
• 4-6 sprigs fresh thyme
• 12 small red potatoes halved
• Olive oil

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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 loosening the skin on the breasts and legs.
• In a small bowl, mix together the softened butter 1 tablespoon 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.

Notes

If the chicken has fully roasted but, the potatoes need more roasting time, remove to a platter and allow the chicken to rest until they're finished.

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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