Kosher Master’s Winner, Avi Katz, share a new way to use your bundt pan. You will never underestimate your bundt pan again, it makes the tastiest, crispiest roast chicken you ever imagined.
If you are looking for a show-stopping Shabbat dinner or a holiday centerpiece that gets people talking, this is it. Roasting a whole chicken vertically in a deep Bundt pan isn’t just a clever kitchen hack—it’s a masterclass in culinary physics.
By standing the chicken upright, the heat circulates evenly around the entire bird, guaranteeing perfectly crisp, golden-brown skin from every angle. Meanwhile, the juices from the richly spiced dry rub drip downward, naturally basting the meat while infusing a bubbling pool of white wine, sweet onions, garlic, and fresh thyme at the base of the pan.
The secret to this recipe lies in the overnight brine, which locks in moisture, and a deeply complex rub featuring a surprise hint of cocoa powder, warm cinnamon, and smoky paprika. It’s a rustic, fragrant, and incredibly flavorful dish that feels like a celebration of comfort food.
Would you like any suggestions for side dishes that pair well with these warm, smoky flavors?
Related: 40 Ways to Cook Chicken
Bundt Pan Chicken
Servings
Ingredients
- 2 quarts water
- Zest from 1 lemon
- 2 – 3 bay leaves
- 3 tablespoons kosher salt
- ⅓ cup sugar
- 2 teaspoons whole black peppercorns
- 2 cinnamon sticks
- 3 tablespoons brown sugar
- 2 teaspoons dried thyme
- 2 teaspoons ground ancho chile pepper or 1/2 teaspoon cayenne
- 1 tablespoon smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- 2 teaspoons cocoa powder
- Pinch of kosher salt
- ½ teaspoon freshly ground black pepper
- 1 whole Grow and Behold Chicken
- 1 onion chopped
- 6 garlic cloves crushed
- Small handful fresh thyme sprigs
- ½ cup extra virgin olive oil
- 2 cups dry white wine
Instructions
- Pour water into a large container. Add lemon zest, bay leaves, salt, sugar, peppercorns, and cinnamon and stir until combined. Place chicken in brine, cover, and refrigerate 8 to 24 hours.
- Preheat oven to 375°F.
- Combine sugar, thyme, chile pepper, paprika, cinnamon, garlic powder, cocoa powder, salt, and pepper in a small bowl.
- Remove chicken from brine and pat dry. Rub chicken generously with evoo. Coat with dry rub over and under skin and then drizzle with more evoo.
- Place onion, garlic, and thyme in the bottom of the bundt pan. Cover the hole in the pan with foil and pour white wine just to cover onion and garlic. Place chicken in the middle of the bundt pan over the hole.
- Bake at 375°F for 1 hour. Baste and put it back in the oven for another 10 minutes, remove, and serve.
yes, use a 1 piece pan. this recipe originates from beer can chicken. a chicken is PARKED over a beer can and the beer steams the chicken as it cooks and the juices from the chicken drip into a larger pan that the beer can is in.
so…any contraption that you have that will allow the Chicken to steam over flavorful liquid (wine, beer, etc…) and have the chicken stay dry out of the juices is good.
HI could you please answer about the one or two piece tube pan . thanks.
one more question (sorry to be a nudnik) are you better using a one piece tube pan over a two piece because the juices may run out of the two piece all over the oven? thanks
i know! i didnt want you to think I wasn’t taking your question or chicken seriously! as the Culinary Director, I take everyone’s chicken seriously 🙂 and want it to be delicious and make your family happy.
Shabbat Shalom
the skin should be crispy and well seasoned and the “inside” should be very moist and not dry.
enjoy!
thank you. next time we would love to see the finished chicken and how it looks when you cut into it
Without a cover. I’m not sure you should “dump” the chicken. I would spoon some pan juices over it to keep it moist. Place it in the pan with veggies and on your blech, or warming drawer.
Thanks for your input Laura…Shabbat Shalom. P.S. didn’t mean”dump”literally lol!
so dump the chicken with vegies in a flat pan to keep warm? or keep it in the tube pan on the plata–and if so, with or without a cover?
Whatever works for your household is fine. Once the chicken is cooked, as long as it doesn’t dry out, it will be great.
Whatever pan works best for you. The point is to gently steam the chicken and allow the fat to drip away.
i just made this for our Shabbat meal and then realized I have no idea how to keep it warm on the plata till dinner (1-1.5 hours)…do i take it out of the bundt and put it in a flat pan?
this looks like a tube pan-bundt is more curved around the sides. Does it matter what you use . seems the tube would be easier to clean.
You can still do the rub and instead of using a bundt pan, pour a small amount of wine in a baking dish and then place the chicken on cut up vegetables. The chicken will still steam and you can serve the vegetables.
thank you – good ideas. Will hopefully try it soon.
The wine in the base of the bundt pan heats up in the oven and steams the chicken keeping it moist whilst it’s being roasted. I do something similar with my roast chicken in my kettle BBQ using beer or apple cider. If you have half a chicken try the following: in a baking tray place onion garlic and thyme as mentioned in the recipe. Cover with the wine. Then put a metal meat rack in the pan and lay the chicken skin side up. You don’t want the chicken to touch the wine/onion/garlic/thyme mixture. It should just rest on the metal grid. As the wine heats it will steam the chicken above. This should work. Keep an eye on the wine level. If it looks like the wine is drying out before the chook is cooked add some more wine and perhaps tent Alfoil or baking paper over the bird while baking. If you want crisp skin then the bird will need to be uncovered towards the end of the roasting. Please note cooking half a bird like this will most likely take less time to roast than roasting a whole bird. Good luck! 😊
The chicken looks really great, but how can it be done with an chicken that is cut in the middle (down the spine) and not completely whole?
It is all used in the chicken and coating
thanks
hi i am reading the recipe and am not clear – is the evoo all used for the chicken coating or does some go into the bundt pan with onions etc – if so it is not clear in the recipe