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Bundt Pan Roasted Chicken Recipe

I personally think this chicken came out great! It's juicy, moist and very flavorful. There are a few things I changed from what I saw online that others tried that worked great. Check out some of the tips below. I love using this chicken on top of salads, sandwiches like paninis and the best way is fresh out of the oven. If you are lucky enough to have leftovers count on the best 
chicken salad you will ever make! Great flavors and so tender.

You can also add the vegetables in the bottom!

Bundt Pan Roasted Chicken Recipe

Prepare the bundt pan with heavy duty foil and then parchment paper over the top hole of the bundt pan
Clean and wash the chicken
Place over the hole
Spray the chicken with Butter flavored oil spray
Drizzle with extra virgin olive oil

For Italian Style: Rub a fresh clove of garlic all over the skin of the chicken or if you like you can just sprinkle it with granulated garlic, salt, pepper, oregano, fresh chopped basil, fresh chopped parsley, fresh sprigs of rosemary,  2 - fresh lemons juiced, rosemary and Parmesan cheese all over the bird before baking. Note: always use fresh herbs when you can.

I add beer or white wine on the bottom and keep the pan moist.
You can also add lemon juice and water if you prefer.

Other Options to brush on top and assorted flavored chicken: 
Barbecue sauce, Soy Sauce and water mixed, Ranch dressing or Duck Sauce and grated orange rind. Or just sprinkle with whatever seasonings you like. This one has creole seasoning, salt, pepper, granulated garlic, cayenne pepper is what is in the second picture. The cooked one in the first picture is lemon and garlic roasted with herbs Italian style.

Roast the chicken on 425 degrees until crispy around 1 hour or until juices run clear.


  1. Using your Bundt pan like a beer can is a great idea.

  2. I've never heard of this and need to try it.

  3. I love that I don't have to buy another gadget! I'm trying this with our next roast chicken!!


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