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Lemon Bundt Pan Chicken

(23 Votes)
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:
  1. Preheat oven to 350 degrees F. 
     
  2. 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.
     
  3. 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.
     
  4. Bake 60 to 65 minutes, or until no longer pink and juices run clear. Remove chicken from Bundt pan and serve.
Notes

Add a side of our simple yet elegant Glazed Baby Carrots for the perfect go-along!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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

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

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.

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??

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.

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

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?

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

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

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.

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

Yes, it will. Thank you for your comments.

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

Yum, I can't wait to try it!

had garlic powder to taste and lemon juice the same

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.

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

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"

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

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!

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

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.

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

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