1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (765g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon seasoning salt
Calories 1007
Calories from Fat 523		(51%)
Amount Per Serving		%DV
	Total Fat 58.1g	89%
	Saturated Fat 14.0g	70%
	Monounsaturated Fat 25.3g
	Polyunsaturated Fat 14.5g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 528mg		22%
Potassium 2425mg		69%
Total Carbohydrate 69.6g		23%
	Dietary Fiber 9.6g	38%
	Sugars 10.3g
Protein 51.0g		102%
detailed view... how is this calculated?

people who like this recipe also like:

Broccoli-And-Cauliflower Saute

By: Sydney Mike

Chicken Dinner in a Bundt Pan

Recipe #186341 | 1¾ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ElaineAnn
Sep 14, 2006

Easy to prepare and fun to serve.

SERVES 4 (change servings and units)

Ingredients

1 whole chicken, rinsed and patted dry
1 teaspoon black pepper
1 teaspoon seasoning salt
1 teaspoon rosemary
1 teaspoon thyme
6 carrots, peeled and cut into chunks
8 small red potatoes, washed and halved
2 medium onions, peeled and quartered
2 stalks celery, cut into chunks
1/2 cup margarine, melted

Directions

1
Preheat oven to 350°.
2
Mix seasonings together.
3
Rub mixture on chicken including the inside.
4
Stand chicken up in the bundt pan. Make sure the cone is inside of the cavity of the chicken. Tuck back wings.
5
Add veggies around the chicken. Sprinkle with salt and pepper.
6
Pour melted margarine over chicken and veggies.
7
Put pan on a baking sheet to catch any drippings. Bake for 60 to 80 minutes depending on size of chicken. Bake until tender and veggies are done.

Questions about this recipe?

Featured Reviews for This Recipe

From: mikekey

On Apr 5, 2009

This turned out great! The vegies had a rich, chicken broth flavor and the chcken itself was juicy. I have a smaller bundt pan so just used half of the vegies, but that was plenty for 2 of us. The only thing I changed other than that, was adding 4 large peeled garlic cloves. Made for Spring 2009 PAC.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Debbb

On Dec 5, 2006

We loved the flavour of this chicken! It was very, very tasty & evenly cooked & very juicy! However, the vegetables just sat in the excess margarine & drippings & even after an hour & 45 minutes, they still weren't cooked through.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Charlotte J

On Oct 1, 2006

The chicken tasted great with the 4 spices on it. This was a fun way to fix a whole chicken. One thing the hindquarters needed extra time in the oven as my chicken was a 4 1/2 to 5 pound bird. I'd place all the veggies in the bottom of the bundt pan first. And maybe use baby carrots. Then place the chicken around the cone but keep the legs free from the veggies. This way they will get done when the rest of it does. Elaine thank you for sharing this recipe. Made for PAC Fall 2006

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews