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This Herb Roasted Chicken is slathered in a flavorful garlic herb butter and roasted until crispy on the outside and juicy on the inside. My secret? Roasting it upright in a bundt pan.
Best part, you can turn this into a complete one pan dinner by adding potatoes, carrots, and onions to the bottom of the pan like I did.
Round out your chicken dinner with my no knead focaccia, one hour dinner rolls, or cornbread with my cornbread mix.
The only thing my bundt pan gets used for these days is roasting chicken. And I’m not going to lie, I make this recipe at least once or twice a month. It’s simple, I can get multiple meals from one bird, and I repurpose the carcass into homemade stock for soup.
But back to the cooking method, because it’s what makes this recipe really special. The chicken sits down onto the center tube of the bundt pan which keeps the bird upright. This allows hot air to circulate around the entire chicken, ensuring every inch gets golden and crispy while the meat stays juicy.
Put your leftover chicken to good use in these chicken bacon ranch sliders. Or use the carcass to make homemade chicken stock.
Herb Roasted Chicken Ingredients
Here’s everything you will need to make this bundt pan chicken recipe and a few important notes. Keep reading!
- Whole Chicken: You’ll need a 4 to 5 pound chicken. Be sure to check the inner cavity of your chicken, especially if you’re buying it from the grocery store, they tend to stuff the organs in there.
- Salted Butter: I recommend grabbing the good Irish butter.
- Herbs: We are using a combination of rosemary, thyme, and parsley. Feel free to use fresh or dried herbs.
- Fresh Garlic: Grate the cloves or chop them very finely. If you do not have fresh garlic, you can use a teaspoon of garlic powder instead.
- Spices: We’re using onion powder, smoked paprika, black pepper, and a pinch or two of additional salt.
- OPTIONAL INGREDIENTS: In the bottom of the pan you can cook potatoes, carrots, and onions to make this a complete meal. If you do that, season it with olive oil salt and pepper. No need for anything else because the chicken juices will run down on them.
How to Make Herb Roasted Chicken
1. Prep the Pan and Chicken. Cover the center tube of bundt pan with aluminum foil. Add the optional potatoes, carrots, and onions, then season with olive oil, salt, and black pepper. Place the whole chicken down over the center tube so it’s sitting upright.
2. Make the Garlic Herb Butter. In a small bowl, mix together the unsalted butter, rosemary, thyme, parsley, onion powder, smoked paprika, salt, and black pepper. Slather it all over the chicken.
3. Roast the Chicken and Rest. Pop your chicken in the oven and roast it until the breast reaches an internal temperature of 165 °F. Before cutting and serving it you’ll want to let it rest for at least 10 minutes.
Find the complete recipe instructions with measurements below.
Perfect Sides for Your Roasted Chicken
If you’re not roasting this chicken with the potatoes, carrots, and onions, you have plenty of delicious options for sides.
- Starchy sides like mashed potatoes, rice, or buttered noodles.
- Other vegetables like green beans, cauliflower, herb roasted mushrooms, asparagus, corn, or balsamic honey brussels sprouts.
- Fresh garden salads or others like this warm quinoa salad, pickled beet salad, roasted asparagus salad, and pea salad.
- Bacon apple coleslaw.
Storing Leftovers
To save space you’ll want to remove the meat from the carcass. Separate the white meat from the dark meat, if you’d like, and store the chicken in airtight glass containers. In the refrigerator your chicken will keep up to 4 days and in the freezer for up to 3 months.
Helpful Recipe Tips
Take the time and prep your chicken. If it’s not at room temperature and the skin isn’t dry, the herb butter will not stick and the skin will not get crispy. To prep your chicken, remove it from the refrigerator and any packaging. Pat it dry and allow to sit at room temperature for several hours. I do this in the morning so it’s nice and dried out in the evening when I am ready to cook it.
Save the carcass to make homemade chicken stock. When you’re done removing the leftover chicken from the carcass, you can save the bones, extra skin, and juices to make stock. P.S. If you’re not ready to do this within a day or two you can freeze everything for up to a month and make the stock at a later date.
Frequently Asked Questions (FAQ’s)
More Chicken Dinner Recipes You Might Enjoy
Herb Roasted Chicken
EQUIPMENT
- bundt pan - stainless steel
INGREDIENTS
- 4 – 5 pound whole chicken
- 4 tablespoons salted Irish butter - room temperature
- 1 tablespoon fresh rosemary - finely minced
- 1 tablespoon fresh thyme - finely minced
- 1 tablespoon fresh parsley - finely minced
- 2 cloves garlic - grated or finely minced
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- salt - add more to taste preferences
optional (for complete meal)
- 4 russet potatoes - washed and cut in 1 to 2 inch chunks
- 2 carrots - peeled and cut in 1 to 2 inch chunks
- 1 onion - cut in 1 inch chunks
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Remove chicken from the refrigerator and packaging. Pat dry with paper towel and allow it to sit at room temperature for several hours, until the skin has dried out and the chicken is no longer cold.NOTE: If the chicken is cold and the skin is not dry, the herb butter will not stick and the skin won't crisp up. I recommend doing this step in the morning to leave enough time.
- Preheat oven to 425 °F. Cover center tube of bundt pan with aluminum foil.
- To the bundt pan, add optional chopped potatoes, carrots, and onions. Drizzle with olive oil and season with salt and black pepper. Gently place the whole chicken over the center tube so it sits on top.
- In a small bowl, mix together the salted butter, rosemary, thyme, parsley, onion powder, smoked paprika, black pepper, and additional salt (to taste preferences). Slather the chicken with herb butter.
- Bake for 15 minutes, then reduce oven heat to 400 °F. Continue roasting for 60 to 90 minutes or until the breast (thickest part of the chicken) reaches an internal temperature of 165 °F.
- Remove from oven and allow the Herb Roasted Chicken to rest for at least 10 minutes prior to cutting and serving.
RECIPE NOTES
- If using dried herbs, you’ll need 1 teaspoon of each instead of 1 tablespoon. You can also swap the garlic cloves for 1 teaspoon of garlic powder.
- No bundt pan? Use a large roasting pan, cast iron skillet, Dutch oven, or baking dish with sides that are at least 2 inches high.
STORING INFORMATION
- Remove meat from the carcass (separate white meat from the dark meat if you’d like) and store in airtight containers.
- Refrigerate for up to 4 days or freeze for up to 3 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
