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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 361kcal
Author Gary White


  • 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