Bundt Pan Lemon Thyme Chicken and Red Potatoes

Bundt Pan Lemon Thyme Chicken and Red Potatoes

Servings 4
Author Melissa Sperka


  • 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.


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.