Easy Peasy Lemon-Thyme Bundt Pan Chicken

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!

Lemon Thyme Bundt Pan Chicken | With roasted vegetables, this easy, one pan meal is the perfect weeknight dinner. | Gluten-Free

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.

And as Always… Please Pin & Share the Love!Lemon Thyme Bundt Pan Chicken | With roasted vegetables, this easy, one pan meal is the perfect weeknight dinner. | Gluten-Free


The Method

Lemon Thyme Bundt Pan Chicken: With roasted vegetables, this easy, one pan meal is the perfect weeknight dinner.

Lemon-Thyme Bundt Pan Chicken

This lemon-thyme bundt pan chicken is so simple to make! But don't let that fool you. It is packed with amazing flavor and crispy skin!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 5
Calories: 361kcal
Author: The Foodie Eats


  • 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
  • 1 Tbsp. garlic minced
  • 1 lemon sliced into rounds
  • 10 thyme sprigs
  • 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!


Calories: 361kcal | Carbohydrates: 26g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 121mg | Potassium: 993mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6300IU | Vitamin C: 24.3mg | Calcium: 65mg | Iron: 2.4mg



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1 Comment

  • Reply
    Wendy McKnight
    May 15, 2019 at 8:05 pm

    5 stars
    OMG, Gary you did it again! Y’all when I say this was easy to make and very tasty. Laws knows this entree is a must make. The hubs loves it too. He said “I need to get you a food truck”. Thanks again for sharing these recipes and meals for the working woman! I wish there was a way to share my photo.

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