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.
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.