Bundt Pan Roasted Chicken
Published Oct 05, 2026
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This bundt pan chicken is an easy way to roast a whole chicken that’s juicy and flavorful, with deliciously golden, crispy skin. Rubbed with avocado oil mayonnaise, herbs, and fresh lemon, this roasted chicken is great for family dinners and meal prep. Complete with a side of aromatic veggies cooked in the same pan!
The Juiciest Bundt Pan Roasted Chicken
One of my favorite things to do on a weekend afternoon is to roast a whole chicken (sometimes, I’ll do it in the air fryer). I love having leftovers in the fridge, ready to use in everything from chicken salad to soups and tacos all week. This bundt pan chicken is my latest creative way to roast a chicken that’s SO easy and works SO well. All you need is a four-pound bird and a few easy seasonings, carrots, and onions. You’ll have a wonderfully flavorful, juicy roast chicken ready to serve with a side of veggies in no time.
Why This Bundt Pan Chicken Recipe Works
- This bundt pan method is similar to cooking beer can chicken. Instead of an empty can, the bundt pan’s middle tube holds the chicken upright.
- Fresh aromatics, including onions, carrots, and garlic, go in the bottom of the pan and infuse the chicken as it roasts. It also makes this a one-pan dinner.
- It’s such a practical way to cook a whole chicken for dinner that turns out golden-brown, tender, and juicy. Just how you want a roasted chicken!
Ingredients Needed
Here’s a short shopping list for this easy bundt pan roasted chicken recipe. See the recipe card for the full recipe with exact measurements.
- Olive Oil – Whichever cooking oil you prefer.
- Onion, Carrots, and Garlic – Chop yellow onions into quarters and cut the carrots into large chunks. I use freshly minced garlic. If you don’t have it, substitute ¼ teaspoon of garlic powder per clove.
- Mayonnaise – I use Avocado Oil Mayo, but you can use any mayo you like or have on hand.
- Thyme – Dried or fresh. If you’re using fresh thyme, you’ll need three times the amount as dried.
- Lemon Juice – Fresh lemon juice is best. Plus, you’ll cut a fresh lemon into wedges to fill the chicken cavity.
- Whole Chicken – Don’t forget to check the chicken cavity for giblets and remove them before you start.
Why Use Mayonnaise On Chicken?
Rubbing mayo all around the chicken resulted in a juicier, absolutely flavorful, and downright delicious chicken dinner. Covering chicken in mayonnaise does a few things (and don’t worry, your chicken won’t actually taste like mayo):
- Mainly, mayo acts as a moisture barrier, keeping the chicken juicy while locking in the flavor.
- It helps the seasonings adhere, thanks to its thick texture.
- The fats in mayo encourage browning, creating a crisp, golden crust around the chicken when roasted.
How to Roast Chicken in a Bundt Pan
The marinade is a simple blend of mayonnaise, lemon juice, and thyme. Rub the marinade all over, including underneath the skin, to ensure every part of the chicken comes out moist and golden. This also means that if, like me, you prefer to remove the skin when serving, those pieces are just as flavorful as the rest of the chicken. Let’s get roasting.
- Get ready to roast. Grease your bundt pan with cooking spray while the oven preheats to 450ºF. Cover the middle tube with foil. Make sure the oven rack is placed low enough that the chicken will fit in the oven once it’s in the bundt pan.
- Season the veggies. Next, arrange the onions, carrots, and half of the garlic in the bottom of the bundt pan. Toss the veggies with oil, salt, and pepper to coat.
- Prepare the chicken. Remove any giblets from the chicken cavity and season the inside with salt, pepper, and the remaining thyme. Fill the cavity with lemon wedges.
- Set the chicken in the pan. Position the chicken so it’s propped upright over the covered middle tube. Meanwhile, whisk the mayo, half of the thyme, lemon juice, and the remaining garlic in a bowl. Rub the marinade over the chicken, getting underneath the skin.
- Roast. Transfer the chicken to the oven. Roast for 25 minutes at 450ºF, then lower the oven temperature to 375ºF. Cook for another hour, or until the internal temperature reads 165ºF at the deepest part of the breast.
Tips for Perfectly Roasted Chicken
- Season the chicken cavity. Don’t skip this step! Rub the inside of the chicken with salt, pepper, and thyme, and stuff it with lemon slices. All that flavor infuses the chicken from the inside out while it roasts.
- Roast high, then low. This recipe starts the chicken at 450ºF for 25 minutes, and then lowers the oven temperature to 375ºF for the remaining roasting time. The initial high heat sears the outside, browning the skin, while the lower temperature lets the chicken finish cooking without drying out.
- Cover the middle tube of the bundt pan. Most bundt pans have a center hole. Cover it with foil so that the chicken juices don’t leak through the pan.
- Check the chicken for doneness. Chicken is cooked when the juices run clear, and the internal temperature reads 165ºF. Use a meat thermometer to test the meat for doneness at the thickest part of the upper thigh or breast. Take care not to hit any bone.
- Don’t discard the chicken giblets! Combine and simmer them with the pan juices to make a delicious chicken gravy, using the same method as turkey gravy from pan drippings.
What Else to Serve With Bundt Pan Roasted Chicken
This one-pan roasted chicken recipe comes with a built-in side dish of roasted carrots and onions. Here are more ways that you can make it a meal:
- Rice: Serve with Instant Pot jasmine rice or Mediterranean rice for a well-rounded meal.
- Salad: Add another serving of vegetables or legumes with a Macedonian shopska salad, farro salad, or dense bean salad.
- Sunday roast: Pair this roasted chicken and vegetables with buttermilk mashed potatoes and gravy.
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Bundt Pan Roasted Chicken
Ingredients
- ½ tablespoon olive oil
- 2 large yellow onions, quartered
- 4 large carrots, cut into large pieces
- 3 garlic cloves, minced, divided
- salt and fresh ground pepper, to taste
- ½ cup mayonnaise
- 2 tablespoons dried thyme, divided
- ¼ cup fresh lemon juice
- 1 whole lemon, cut in wedges
- 4 pound whole chicken, giblets removed
Instructions
- Get ready to roast. Preheat the oven to 450ºF. Lightly grease a bundt pan with cooking spray.
- Season the vegetables. Arrange onions, carrots, half of the garlic, salt, pepper, and oil on the bottom of the bundt pan; toss to combine and set aside.
- Make the marinade. In a mixing bowl, combine mayo, half of the dried thyme, lemon juice, and remaining garlic; whisk to thoroughly combine.
- Prep the chicken. Remove the giblets from the chicken cavity; season the cavity with salt, pepper, remaining dried thyme, and lemon slices.
- Assemble. Cover the hole of the Bundt pan with aluminum foil. Place the chicken on top of the covered hole of the Bundt pan. Rub the chicken all over and underneath the skin with the previously prepared mayo mixture.
- Roast. Place in the preheated oven and cook for 25 minutes. Lower the temperature to 375ºF and continue to cook for 1 hour, or until a meat thermometer registers at 165ºF degrees.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Storing and Reheating Leftovers
- Refrigerate. Allow this bundt pan roasted chicken to cool completely, then transfer leftovers to an airtight container. Keep the chicken refrigerated for up to 4 days.
- Reheat. Warm up leftover chicken portions in the microwave, or you can reheat the whole chicken in the oven at 350ºF until warmed through.
- Freeze. To freeze the roast chicken, store it in a freezer bag or freezer-safe container and freeze for up to 2 months. Thaw the chicken in the fridge. I also like to freeze the chicken carcass to boil for chicken stock later on.
I would love to try this Mayo on a turkey or ham sandwich and in tuna or chicken salad or on some pita bread.
This looks sooooo good. I cannot wait to give it a try! Baking chicken in a bundt pan…who would of thunk it?!?!
I just used it on my BLT yesterday! Love it <3
https://twitter.com/slehan/status/884275942373437440
I’d first use the KRAFT Avocado Oil Mayo in my tuna fish salad.
Thanks for the contest.
tweeted
https://twitter.com/thomasmurphy40/status/884244855236554752
I would use it in chicken salad.
tweet https://twitter.com/ChelleB36/status/884235408544079872
tbarrettno1 at gmail dot com
I plan on using it in my macaroni salad.
i posted a tweet here:
https://twitter.com/purplepanda1966/status/884025871610327041