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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!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5
Calories 361 kcal
Author The Foodie Eats

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

  1. Preheat oven to 425 degrees.
  2. Add carrots, potatoes, mushrooms, onions, garlic, and 2 Tbsp. oil to bundt pan. Season to taste with salt and pepper. Mix well.
  3. 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.
  4. Bake uncovered for 35-45 minutes.
  5. Remove, serve, and enjoy!
Nutrition Facts
Lemon-Thyme Bundt Pan Chicken
Amount Per Serving
Calories 361 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 110mg 37%
Sodium 121mg 5%
Potassium 993mg 28%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 4g
Protein 22g 44%
Vitamin A 126%
Vitamin C 29.4%
Calcium 6.5%
Iron 13.1%
* Percent Daily Values are based on a 2000 calorie diet.