Have you ever been at the grocery store deli when the racks of Rotisserie Chicken are rotating in the roaster? The entire store seems to be engulfed in that rich aroma! The smell always reminds me of home cooked Sunday dinner. There’s something really special about that, you know? The family gathered around the dinner table laden with favorite comfort foods usually guarantees at least an hour of good conversation and good quality time, and that’s priceless! If Rotisserie Chicken is calling you to gather your family and create some memories, then you might want to try this new kitchen hack I discovered in a recent Food and Wine magazine, Rotisserie Chicken roasted in a bundt pan! Ingenious!
I love that this easy cooking method doesn’t require any special equipment — just a bundt pan and aluminum foil to cover the hole in middle. I’m sharing my recipe for my version of Rotisserie Chicken with Roasted Veggies that uses sweet potatoes, red potatoes, and onion.
Place the veggies (try experimenting with a mixture of your favorite root vegetables) in the bottom of the bundt pan and perch the chicken on the pillar. The veggies will be flavored by the drippings as they roast, and since the whole chicken is exposed to even heat, it results in a juicy bird with golden, crispy skin all around. Add some crusty bread and a green salad and you have a perfect Sunday dinner. Go make some memories!
- 1 large sweet potato
- 2 medium size red potatoes
- 1 medium onion quartered
- 2 tablespoons olive oil divided
- 2 tablespoons fresh minced rosemary divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 4- lb. whole chicken
Preheat oven to 450 degrees.
Prepare bundt pan by covering the hole and center pillar with aluminum foil.
Wash and cut veggies into chunks. Place in a large bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour veggies into bundt pan.
Brush the chicken with olive oil and season with the remaining salt, pepper, and rosemary. Perch the chicken on the pillar in the bundt pan.
Roast for 1 hour or until a thermometer inserted into the inner thigh reads 155 degrees. Let rest for 15 minutes before slicing and serving.