Bundt Pan Rotisserie Chicken
By Sue Lau Palatable Pastime
My recipe of the day is with Bundt Bakers, and this month we are sharing recipes for savory Bundts with my selection being a bundt pan rotisserie chicken.
Not a typical Bundt- and last time we did savory Bundts I shared my recipe for Stromboli Bundt cake, which still remains extremely popular with my readers, and for good reason.
I do have to say that one was baked in a bit of a Bundt cake shape, even if it was not.
Not Quite a Beer Can Chicken
This recipe of rotisserie chicken, as you can see below, is not, but it does showcase a unique way to use your Bundt pan to roast the chicken in a style similar to beer can chicken, except much easier and safer. Empty beer cans aren’t exactly the best thing to be heating in an oven. In fact, I don’t recommend using them and will use a steel support that is sort of shaped like a volcano to prop the chicken over a pan of beer if I do that on a grill or smoker.
Off to the Oven
The way I do the rotisserie chicken in an oven with the Bundt pan is to take a piece of foil to cover the center hole so the drippings don’t go through it and fall onto the bottom of the oven.
Beer Can in the Oven Like So-
If you wanted to do an oven version of beer can chicken this way you wouldn’t simply put beer in the Bundt pan since that would not get up inside. Instead you would have to place the Bundt pan into a roasting pan with the beer in the bottom of that, similar to the way I do it on the grill (except I don’t use a Bundt pan on the grill).
The rotisserie seasoning I used was a commercial blend- which I bought because I was in a bit of a hurry so wanted to do the chicken when I got home from the market. I have a recipe for it around but didn’t want to spend time digging for it- I’ll post that another day.
The detailed photos for trimming out the backbone in a spatchcock are shown in the post below for my BBQ Jerk Chicken, although in this case I cut the bone out after the chcken was roasted and rested. Don’t cut into the chicken straight away from the oven or the heat will force out the juices as steam, leaving the chicken tasting dry. Same thing goes if you are making any type of roast- turkey, beef, pork, it’s all the same and needs to rest about 15 minutes. You can use those minutes to get the rest of the meal together. Perhaps finish up work on a dessert Bundt?
- Bundt Pan Rotisserie Chicken From Palatable Pastime
- Calzone Bundt From A Day in the Life on the Farm
- Green Olive, Ham & Cheese Bundt Cake From Patty’s Cake
- Spicy Garlic & Herb Potato Monkey Bread From Passion Kneaded
- Bacon, Egg and Cheese Biscuit Bundt From Cookaholic Wife
- Bundt Kale Nido de Hormiga from Merce’s Cake
- Spinach Spaghetti Bundt From Sneha’s Recipe
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be
found on our home page.
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Bundt Pan Roast Chicken
- 6 pound whole roasting chicken
- 3 tablespoons melted butter
- 1/2 teaspoon kitchen bouquet
- 1/2 cup rotisserie chicken seasoning
- Preheat oven to 375°F.
- Place a square of foil over the center hole in a standard Bundt pan.
- Stir together the melted butter with the Kitchen Bouquet sauce and brush over chicken, then sprinkle liberally with the rotisserie spice.
- Tuck the wings and prop up the chicken over the covered hole on the Bundt pan.
- Bake for 60-75 minutes or until the internal temperature reaches 170°F.
- Rest chicken on the pan for 10-15 minutes to let the juices set.
- If you like you can use kitchen shears to cut out the backbone on either side, then press the chicken flat to spatchcock it.