Rotisserie Chicken & Roasted Veggies

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Try this kitchen hack for making rotisserie-style chicken at home in a bundt pan!

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!

A Bundt pan filled with chinks of vegetables, with Rotisserie Chicken and roasted vegetables

Make a rotisserie chicken in your Bundt pan!

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.

A Bundt pan filled with chinks of vegetables and a chicken ready for the oven, with Rotisserie Chicken and roasted vegetables

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!

A plate of food on a table, with Rotisserie chicken and roasted vegetables

Rotisserie Chicken & Roasted Veggies

Rotisserie Chicken. Try this kitchen hack for making rotisserie-style chicken at home in a bundt pan.
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour
Rest Time 15 minutes
Total Time 1 hour 30 minutes
Course Chicken
Cuisine American
Servings 4 servings
Calories 1279 kcal


  • 1 large sweet potato
  • 2 medium red potatoes
  • 1 medium onion quartered
  • 2 tablespoons olive oil divided
  • 2 tablespoons fresh minced rosemary divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 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.


Recipe adapted from Food and Wine, January 2016


Serving: 1gCalories: 1279kcalCarbohydrates: 30gProtein: 127gFat: 69gSaturated Fat: 18gPolyunsaturated Fat: 44gCholesterol: 399mgSodium: 929mgFiber: 4gSugar: 5g

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword baked chicken, roasted veggies
Tried this recipe?Let us know how it was.
A plate of food on a table, with Rotisserie Chicken and roasted vegetables

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