Bundt Pan Rotisserie Chicken
Bundt Pan Rotisserie Chicken

Bundt Pan Rotisserie Chicken


January 19, 2016

Bundt Pan Rotisserie Chicken is a great addition to any casserole and served with vegetables, it can be a meal all in itself. When you have time and want customization this easy DIY Rotisserie Chicken is the way to go.


2-3 tablespoons butter, divided

6-7 small potatoes

2-4 carrots or parsnips

1 onion

salt, pepper, garlic salt, Rotisserie Chicken seasoning* etc

1 whole chicken (about 4 lbs)


Preheat oven to 450 degrees. Wrap the center pillar of bundt pan with foil.

Melt 2 tablespoons butter in large bowl. Scrub potatoes, cut into roasting size pieces; peel carrots, cut into roasting chunks; peel and quarter onion. Toss vegetables in melted butter and season to taste with salt, pepper, or garlic salt, or other seasonings of choice.* Place vegetables in bundt pan.

Rinse chicken, remove any pin feathers and excess fat. Pat chicken dry with a paper towel; rub with remaining butter (melt additional butter, as needed, to completely rub chicken with butter); season generously to taste with same type of seasonings used on vegetables. Perch chicken on the bundt pan piller. Roast 1 hour or until internal chicken breast temperatures reach 165 degrees. Remove from oven and allow to rest 10-15 minutes. Remove chicken from bundt pan, slice or shred.

* Seasonings may include commercial seasonings such as Rotisserie Chicken seasoning, Mesquite Seasoning, etc. may also use garlic powder, onion powder, lemon zest, lemon pepper, Italian Seasoning.


0 Reviews


All fields are required to submit a review.