Lemon Bundt Pan Chicken

SERVES: 4

COOK TIME: 1 Hr

Break out your bundt pan 'cause we're making...chicken? Yep! Our Lemon Bundt Pan Chicken cooks up so moist and flavorful, you'll want to make it this way all the time! It looks pretty fancy, too!

What You'll Need

1/4 cup olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
3 sprigs fresh rosemary, pulled off stem and chopped
1 (4-pound) whole chicken
1/4 cup chicken broth
2 lemons, quartered

What to Do

Preheat oven to 350 degrees F.
In a small bowl, mix together olive oil, onion powder, garlic powder, paprika, salt, pepper, and rosemary. Rub inside and outside of chicken with mixture.
Slide tail end of chicken over hollow tube of a Bundt pan and place on baking sheet. Pour chicken broth into pan and squeeze lemons into broth. Place lemon quarters around chicken.

Check This Out!

Add a side of our simple yet elegant Glazed Baby Carrots for the perfect go-along! And you can't go wrong with a helping of our Award Winning Mashed Potatoes.
For more amazing chicken recipes, try our One-Dish Chicken, our Honey Dijon-Glazed Chicken, or our Crispy Crunchy Fried Chicken!
Make more with your bundt pan! Try our Caramel Nut Cake, our Elvis' Whipping Cream Pound Cake, or our Irish Cream Cake.

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 211
Calories from Fat 161
Total Fat 18g 27 %
Saturated Fat 3.0g 15 %
Trans Fat 0.0g 0 %
Protein 8.6g 17 %

Amount Per Serving % Daily Value *
Cholesterol 40mg 13 %
Sodium 683mg 28 %
Total Carbohydrates 6.5g 2 %
Dietary Fiber 1.9g 7 %
Sugars 1.5g 0 %

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ghcj1988 5126958

Jan 27, 2016

Has anyone followed the temperature and time listed? This is definitely not enough time at 350. What disaster!

mrspansy2005 42576 12

Jan 31, 2017

Really? I would think 90 minutes would do it.

Test Kitchen Team

Feb 02, 2017

Hi there! The Test Kitchen wants to reassure you that this is the correct temperature and baking time. :) As always, we recommend following proper meat cooking guidelines and ensuring that the chicken is thoroughly cooked by checking with a meat thermometer. Enjoy!

marlindarlin 45482 99

Dec 20, 2014

Gonna do this TOMORROW----Sounds grand----'darlin

bowhunt11 3287471

Oct 09, 2014

Made this twice and wife and son loved it I thickend the pandripings with cornstarch for a thicker gravey . I used a 7 3/4 lb roster chgicken pleanty of leftovers to make chicken salad for lunch . A keeper thanks

buffalokaren 38130 54

Sep 23, 2014

I tried this recipe but eliminated the lemon and rosemary and followed the suggestion of baking the chicken for 30 minutes at 350 and then 60 minutes at 325. We could not believe how moist and delicious it was. Highly recommend it.

Scarlett Vale

Aug 06, 2015

I'm just curious - if you highly recommend it, why only one star?

buffalokaren 38130 54

Sep 16, 2014

commenter #4 states she cooked the chicken at 450 for 30 minutes and then 425 for 60 minutes. The recipe calls for a temp of only 350. Has anyone looked into this? Think she meant to type 350/325??

buffalokaren 38130 54

Sep 23, 2014

I did make the chicken but eliminated the lemons and rosemary. cooked it at 350 for 30 minutes and 325 for 60 minutes. unbelievably moist.

grannyblu

Sep 11, 2014

use butter or margarine instead of oil and please remember to baste at least 3 times to get that deep golden and crisp skin and wonderful flavor

vkay58 0137577

Sep 10, 2014

Ummm...when I click on the video for this recipe I get a video about cruising and strawberry daquiris. Is there a video for the bundt pan chicken?

Tygress

Sep 10, 2014

only 1 star cause i have not made it yet...Wondering if you could use Beer for this perhaps...Will try this version first and then maybe a beer version with a Fall Harvest Ale or something...-this might be Sunday's dinner this week

grannyblu

Sep 11, 2014

Why would you give a lousy rating when you have NOT even made this recipe yet?? This is Not a beer can recipe do not confuse the 2 garlic fresh lemon juice oil or butter and chicken broth creates a completely different recipe only the fact the chicken is baked standing up is the same

Bet 05

Oct 15, 2013

The chicken was very moist and the seasoning was good, I did not use the lemon or chicken broth, and baked it at 450 and turned down to 425 last hour for total of 90 min. I tested the temperature to be sure it was done. I liked that it was not sitting in the fat drippings. I will probably make again for that reason.

Chef 1012652

Oct 15, 2013

my bundt pan looks heavier than yours. Will that be ok? We love your Friday Night roasted chicken! Thanks

Test Kitchen Team

Oct 16, 2013

Yes, it will. Thank you for your comments.

Con52

Sep 26, 2013

I made this last night, it was so good, my husband really liked it. It was so moist. I would highly recommend this recipe.

jthelander1231

Oct 01, 2013

Yum, I can't wait to try it!

lilahope2003 24918 01

Sep 26, 2013

had garlic powder to taste and lemon juice the same

japeters1962 53296 41

Sep 25, 2013

I have not made it yet but will soon. When I watched it on the show today it looked so easy and so good so thought it would make a good Sunday dinner for us.

grandmad511 002091 8

Sep 25, 2013

this calls for a trip to the store for a chicken will be on my table soon

S48tal 8171427

Sep 25, 2013

Had to smile; your opening statement on the recipe..... bundt (pants) (?) A little mistake, but cute! (SMILE)! Recipe sounds delightful; I will try it soon. Thanks for all the wonderful, easy, inexpensive, and very tasty recipes! Wish you all well! 'little ole' Ohio cook"

thankfull 9655602

Sep 25, 2013

I watched the video, this seems to be an easy and delicious recipe.

jaschneider4536 51 13782

Sep 25, 2013

This reminds me of the "beer can chicken" made on a grill, but sounds safer using the center of the Bundt pan, rather than a beer can with paint on it. I will try the recipe soon!

andy2845 4357860

Sep 25, 2013

I'm going to try this on a Sunday so we will have left overs during the week.

Oldngrumpy

Sep 25, 2013

I have made similar recipes with a bundt pan and have just one suggestion. I place the baking sheet pan on a rack well below the bundt pan. This still catches any drips that might find their way to the center stem, but doesn't block the flow of air in the bundt pan. You will get more even baking with this method, but it will give you a bit of clean up on the oven rack. Also, a basting half way through the cooking from the accumulated juices will keep the chicken from drying, and adds more of the flavoring to the skin.

andy2845 4357860

Sep 25, 2013

It tells you to use a baking pan under the bundt pan in the recipe.

farmerzdtr

Jul 20, 2017

I think Oldngrumpy meant that instead of putting the bundt pan ON the baking sheet, to put the baking sheet on the lower rack in the oven, below the rack you set the bundt pan on.