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Bundt Pan Roasted Chicken and Vegetables

Prep 10 min
Total 60 min
Servings 4

We all love a one-pan dinner, but who knew that pan could be a Bundt? This genius hack is the best, easiest way to make juicy, flavorful, crispy-on-the-outside roasted chicken (plus veggies!) every single time. MORE + LESS -

Ingredients

whole chicken (3 1/2 lbs.), cleaned and patted dry

tablespoons olive oil, divided

tablespoon poultry seasoning

Salt and pepper, to taste

1/2

lemon, juiced and zested

red potatoes, cut in halves or quarters

large carrots, peeled and cut into large chunks

small yellow onion, cut into wedges

stalk celery, cut into medium chunks

garlic cloves, peeled and halved

teaspoons chopped fresh sage, finely chopped

sprigs fresh rosemary

sprigs fresh thyme

1/2

lemon, sliced into 1/4-inch rounds

Steps

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1

Preheat oven to 425°F. Coat outside of chicken with 1-2 tablespoons olive oil, plus dried poultry seasoning, salt, pepper and zest of 1/2 lemon (reserve juice for later).
2

Place all veggies and fresh herbs in the Bundt pan and drizzle with remaining olive oil and lemon juice. Sprinkle with additional salt and pepper if desired. Place all lemon slices except one on top of veggies.
3

Cover hole in Bundt pan with a folded piece of aluminum foil. Place body cavity of the chicken over center cone of pan and press down so that it is snugly held in place. Place a few herb sprigs and the remaining lemon slice in the neck cavity.
4

Bake at 425°F for 45 minutes or until internal temperature reaches 165°F.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 730
Calories from Fat: 310

% Daily Value

Total Fat: 34g; 53%
Saturated Fat 8g 40% Trans Fat 1g
Cholesterol: 150mg; 51%
Sodium: 190mg; 8%
Potassium: 1410mg; 40%
Total Carbohydrate: 54g; 18%
Dietary Fiber 5g 21% Sugars 7g
Protein: 52g

% Daily Value*:

Vitamin A: 130%; 130%
Vitamin C: 35%; 35%
Calcium: 8%; 8%
Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;