Lemon-Thyme Bundt Pan Chicken
Why a Bundt Pan?
We’ve all heard of one-pan meals, but a bundt pan – for chicken? Trust me, though a bundt pan may not be your go-to pan for cooking dinner, once you try this Lemon-Thyme Bundt Pan Chicken, you’ll never look at bundt pans the same way!
Unlike casserole dishes, where the edges of the pan cook faster than the center, a bundt pan allows the chicken and vegetables to cook evenly. The result is perfectly baked chicken with crispy skin, and flavorful, tender vegetables.
And, when dinner’s done, there’s only one pan to clean. You can’t beat that!
Flavorful Veggies, Endless Options
Nestled under slices of lemon, sprigs of fresh thyme and chicken, the vegetables are roasted with tons of flavor. We use potatoes, fennel, carrots and mushrooms, but there are endless options for veggies. Switch the fennel for celery in a pinch, throw in some parsnips or turnips, leave out mushrooms if you’re not a fan, and enjoy your own personal favorites.
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- 5 chicken thighs
- 3 medium carrots - peeled, cut into 2-inch pieces
- 2 russet potatoes - skin-on, cut into 1-inch chunks
- 8 oz. baby bella mushrooms - sliced
- 1 medium onion - cut however you like
- 3 gloves garlic - minced
- 1 lemon - sliced into rounds
- 10 sprigs fresh thyme
- 3 Tbsp. olive oil - separated
- salt and pepper
- Preheat oven to 425 degrees.
- Add carrots, potatoes, mushrooms, onions, garlic, and 2 Tbsp. oil to bundt pan. Season to taste with salt and pepper. Mix well.
- Top veggies with a layer of thyme sprigs, then a layer of lemon slices. Season chicken with salt and pepper, then add (skin side up) to pan. Spray chicken with a little olive oil.
- Bake uncovered for 35-45 minutes.
- Remove, serve, and enjoy!