Dinner Idea Easy Roast Chicken in Bundt Pan With Lime & Thyme shares a fun approach for roast chicken. It cooks vertically with this delicious original recipe (no beer can or grill required!). I made it for lunch today and actually shared this how-to last spring. Gurrrrrrl, pleeeeez be reminded I can bake bread so good you’ll cry but am no food photographer!
You simply cannot convince pale poultry to cooperate for its closeup.
Oh, for the love of crispy chicken skin that’s quite forbidden from my diet but yummy for you, nonetheless – it’s easy to roast and devour a delectable chicken…just impossible to score blogworthy images!
Forgive! I’ll provide a wee bit of balance with peaceful kitchen shots to buffer all the subpar recipe pics!
Dinner Idea: Easy Roast Chicken in Bundt Pan With Lime & Thyme
This post contains affiliate links which I hope you will use since they won’t cost you a penny extra yet may earn this blog a small commission.
Chicken Recipe & Kitchen Tour
Chicken in Bundt Pan With Lime & Thyme
Recipe
4-5 lb. whole chicken
Potatoes (4) peeled & diced into 1/2″ chunks
Garlic cloves (3), minced
Olive oil (1 Tbsp.)
Citrus salt blend (1 tsp.)
Dried thyme (1 tsp.)
1 lime, zested and juiced
salt & pepper
Directions
Arrange oven rack to lower third of oven. Preheat oven to 350 degrees. Spray bundt pan with nonstick spray and cover the tube hole with foil. Add the potatoes to the pan, sprinkle 2/3 of the garlic on potatoes then and drizzle one tsp. olive oil on top. Season with salt and pepper. In small bowl, mix together remaining garlic, olive oil, citrus salt, lime zest, and thyme. Pat chicken dry with paper towels and position cavity atop the foil tube in middle of bundt pan. Rub skin with herb-oil mixture. Place in oven and roast 1 1/2-2 hrs. (a thermometer inserted in thickest part of thigh should reach at least 165 degrees). Remove potatoes with slotted spoon. Let chicken rest 10 minutes before carving. Strain remaining liquid and warm in saucepan with lime juice until heated through. Serve alongside chicken and potatoes.
Exact Bundt Used
Here’s a wonderful seasoning blend for your recipes as well.
Cover Tube in Bundt With Foil
The citrus salt blend is in the marble condiment dish below, and dried thyme is in the clear vintage custard cup.
Potatoes With Garlic
The potatoes and garlic go in the pan first.
The herb-oil mixture is rubbed onto the chicken once it is positioned in the middle of the bundt pan.
Citrus Herb Oil Rub
I Got a Bundt in the Oven!
Remove Potatoes From Pan
Reserve Cooking Liquid
The strained cooking liquid is added to a saucepan with the juice of a lime and warmed through to serve with the chicken and potatoes.
I used a cast iron pan like these:
Idea for Leftover Chicken
The leftover chicken is perfect the next day for lunch, mixed into a chopped sesame salad like this:
Other Unusual Dishes Baked in a Bundt Pan
There are plenty of other recipes you can make in a bundt…chicken fajitas? Yep.
If you’re game for more vibrant green quotes like the one above, SEE THIS.
CLICK HERE TO PIN THIS POST for future reference!
Thanks for playing along! I have so much respect for food bloggers and can’t imagine the days of work involved for a single recipe post!
Peace to you right where you are.
-michele
Shop for items you already intended to buy on Amazon RIGHT HERE (not just items in posts) or for home decor here keeps decor inspiration flowing on Hello Lovely!
Hello Lovely is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites.
We have roast chicken every Sunday. This sounds like a great way to vary our recipe and I love the bundt pan method. Thanks for sharing! Best, Kim
Author
Thanks so much for reading. I roast a chicken every week too, and this method really works for me! 🙂
You sell yourself short! Your photography is great. And that chicken!! Looks yummy! I will try it!!
Your kitchen is gorgeous, too!!
Author
I’m so glad you didn’t feel too queasy seeing the pics – thank you so much. 🙂
At first I thought, chicken in a bundt pan, how can this possible be? But now I see it’s a bit like the old beer can chicken idea but with a BIG, sophisticated update. Sounds really good and I especially love anything with thyme and lime, so I’m sold. Love the leftover Asian Chicken Salad idea as well, sounds like a perfect pairing.
Author
You’re such an amazing cook, Celia, so I appreciate your comments – thank you!
Michele,
OMG, I have never heard of putting the chicken in a bundt pan. I know they put them on a can on the grill, but I like your idea better. Pinned that one.
Love your white kitchen, so beautiful.
Have a great day.
Hugs,
Bev
Author
Yep – the same ideas a beer can chicken thing. Thanks so much, Bev.
Thank you for this! I always see these lovely chickens at the store but never ever make a whole one. At least I haven’t for a very long time. I love the bundt idea! And I love, “A bundt in the oven”! Also, I think your chicken photos are very nice. Thanks for sharing at Thursday Favorite Things!
Author
I bet you’ll love this method – so yummy! Thanks for hosting, Pam. 🙂
You’re welcome! I’m happy to say I’m featuring it tomorrow at the party!
Author
Thank you, Pam!
I roast a chicken every weekend. I love that it gives us two dinners and a lunch sandwich. The second night I serve it cold with a Mexican salad. Yum!
I have to admit that we do eat some of the crispy skin. So bad for us but so good! With the Bundt pan idea, you get crispy skin all around. Hmmm 🤔
Are the potatoes not greasy?
Author
They are and are off limits for me – all for the husband! Never met a Mexican or Tex Mex salad I didn’t love. 🙂