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!
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 is 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, onion, carrots and mushrooms here, but fennel also works and there are endless options for veggies. Add celery, parsnips, or turnips if you like, leave out mushrooms if you're not a fan, and make it your own.
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📖 Recipe
Lemon-Thyme Bundt Pan Chicken
Ingredients
- 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
Instructions
- 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!
Video
Nutrition
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Elaine Corley
This was delicious! Not to mention quick and easy prep.
Platinum Foxx
Made it again four years later and it’s still delicious. This time I used skinless chicken thighs.
Wendy McKnight
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.