Tasty Thanksgiving Roasted Chicken Recipe

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Growing up, Thanksgiving always meant a giant turkey that took forever to cook and left us with way too many leftovers. It wasn’t until I had my own small family that I realized a roasted chicken could be just as special. At first, I felt almost guilty, like I was breaking some unwritten holiday rule.

But here’s the thing – a chicken is perfect for smaller gatherings, and it’s so much easier to handle than a massive turkey. Plus, it cooks in about half the time, which means less stress and more time to focus on those all-important side dishes. Sometimes the simplest switch can make holiday cooking feel way more manageable.

What Kind of Chicken Should I Use?

For a Thanksgiving roasted chicken, you’ll want to look for a whole chicken in the 4-5 pound range, which is perfect for feeding a small gathering. Fresh chicken typically gives you the best results, but a thawed frozen chicken will work well too – just make sure it’s completely defrosted and patted dry before cooking. When shopping, look for a bird with pink-colored flesh and skin that’s free from blemishes or dark spots. If you have the option, choosing an air-chilled chicken rather than water-chilled can give you crispier skin since these birds contain less excess moisture.

Options for Substitutions

This recipe is pretty adaptable and there are several ingredients you can swap if needed:

• Whole chicken: If you can’t find a whole chicken, you can use 4-5 pounds of chicken parts (legs, thighs, and breasts). Just adjust cooking time – parts usually cook faster than a whole bird.
• Avocado oil: Any high smoke point oil works well here – try grapeseed, sunflower, or even refined coconut oil. Just avoid regular olive oil as it can smoke at high roasting temperatures.
• Fresh herbs: If fresh herbs aren’t available, you can use dried herbs instead. The rule of thumb is to use 1/3 of the amount called for fresh herbs when using dried (1 tablespoon fresh = 1 teaspoon dried).
• White wine: No wine? Use extra chicken broth plus 1 tablespoon of white wine vinegar or lemon juice to add some acidity.
• Heavy cream: Since this is optional, you can skip it entirely. Or try half-and-half or whole milk for a lighter sauce.
• Baby potatoes: Regular potatoes cut into 1.5-inch chunks work just fine. You can use russet, Yukon gold, or red potatoes – just keep the pieces similar in size for even cooking.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting chicken is not thoroughly drying the skin before cooking – pat it completely dry with paper towels and let it sit uncovered in the fridge for 2-4 hours (or overnight) to ensure crispy, golden-brown skin. Another common error is not letting your chicken come to room temperature before roasting, which can lead to uneven cooking – take it out of the fridge 30-45 minutes before it goes into the oven. Starting with too low an oven temperature can prevent the skin from crisping properly, so begin at 425°F for the first 20 minutes, then reduce to 375°F for the remaining cooking time. For perfectly cooked meat, use a meat thermometer inserted into the thickest part of the thigh (avoiding bone) and remove the chicken when it reaches 160°F – it will continue cooking to the safe temperature of 165°F while resting for 15-20 minutes before carving.

What to Serve With Thanksgiving Roasted Chicken?

Since this roasted chicken already comes with potatoes, you can round out your holiday meal with some classic Thanksgiving sides that complement the herb-seasoned meat. A simple green bean casserole or roasted Brussels sprouts would add a nice veggie element to the plate. For those who love traditional Thanksgiving flavors, cranberry sauce pairs wonderfully with the herb-roasted chicken and helps cut through the richness of the gravy. You might also want to add some dinner rolls to soak up all that delicious sauce – plus, what’s Thanksgiving dinner without some warm, buttery bread on the table?

Storage Instructions

Keep Fresh: Once your roasted chicken has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 4 days. The same goes for those tasty potatoes – they make great leftovers! Just make sure everything is properly sealed to keep all those wonderful herb flavors locked in.

Freeze: If you want to save some for later, remove the meat from the bones and store it in freezer-safe containers or bags. It’ll keep well for up to 3 months. The gravy can be frozen separately in small containers too, which is super handy for future meals.

Reheat: To warm up your chicken, cover it with foil and heat in a 325°F oven until it reaches 165°F inside (about 20-25 minutes). For the best results, drizzle some chicken broth over the meat before reheating to keep it moist. The gravy can be warmed up on the stovetop over low heat, adding a splash of broth if needed to thin it out.

Preparation Time	24-30 hours
Cooking Time	75-90 minutes
Total Time	25-31 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 150-170 g
• Fat: 120-140 g
• Carbohydrates: 150-170 g

Ingredients

• One whole chicken weighing 4-5 pounds, excess fat trimmed and fully dried
• Savory herb oil (see recipe below)
• Herb butter (see recipe below)
• 1 tablespoon avocado oil or another oil with a high smoke point
• Kosher salt and black pepper to your taste
• 1 ½ pounds baby or mini potatoes
• ¼ cup unsalted butter (equivalent to 4 tablespoons or half a stick), brought to room temperature
• 4 cloves garlic, minced or grated
• 3 tablespoons fresh poultry mix herbs, finely minced (such as rosemary, sage, thyme)
• Kosher salt and black pepper to your taste
• 6 tablespoons worcestershire sauce
• 3 tablespoons olive oil
• 2 cloves garlic, minced or grated
• 2 tablespoons fresh poultry herbs, finely minced (like rosemary, sage, thyme)
• 3 tablespoons plain flour
• ½ cup white wine, dry
• 1 ½ cups chicken broth or stock
• Optional: 1 tablespoon heavy cream
• Kosher salt and black pepper to your taste

Step 1: Prepare the Herb Oil and Herb Butter

At least one day before roasting the chicken, prepare the herb oil.

In a small bowl, combine Worcestershire sauce, olive oil, garlic, and herbs.

Whisk to blend, cover, and let it infuse at room temperature for 1 day.

To make the herb butter, mix all the herb butter ingredients in a medium bowl.

Season with ½ teaspoon kosher salt and ground black pepper to taste.

This can be used immediately or stored in an airtight container in the refrigerator for up to 1 week.

Step 2: Prepare the Chicken

Up to 1 hour before roasting, remove the chicken from the refrigerator to acclimate to room temperature for even cooking.

If the herb butter was prepped in advance, take it out as well to soften.

Remove any neck or tail, trim excess fat or skin, and pat the chicken dry with paper towels.

Place it on a large plastic cutting board.

Tie the chicken’s legs together with kitchen twine to secure them tightly against the breasts.

Step 3: Season and Marinate the Chicken

Gently spread the prepared herb butter under the chicken skin over the breast, thigh, and leg areas.

Transfer the chicken to a large mixing bowl, drizzle with half of the herb oil, and coat thoroughly.

Marinate for 30 minutes while preheating the oven.

Step 4: Preheat the Oven and Skillet

As the chicken rests, preheat the oven to 425°F, ensuring the oven rack is in the lower third.

Pour avocado oil into an 11-inch cast iron skillet, spreading to coat the bottom.

Place the skillet on the oven rack to preheat along with the oven.

Step 5: Roast the Chicken

Season the marinated chicken with kosher salt and black pepper.

Transfer it to the preheated skillet, shaking off excess marinade (reserve the marinade).

Roast for 30 minutes.

Afterward, reduce the oven temperature to 400°F.

Remove the skillet, transfer the chicken to a plate, and place baby potatoes in the skillet.

Return the chicken on top of the potatoes, drizzle the reserved marinade, and roast an additional 45-60 minutes, basting every 15 minutes until an internal temperature of 155°F is reached.

Step 6: Rest and Make Gravy (Optional)

Transfer the chicken to a large surface and potatoes to a dish, tent with foil, and rest for 10-15 minutes until the chicken reaches a safe 165°F.

For gravy, pour drippings into a measuring cup, skim half the oil, then return drippings to the skillet over medium-low heat.

Sprinkle flour, whisk to form a roux, then add white wine and chicken stock, stirring until thickened.

Stir in heavy cream if desired and season.

Step 7: Carve and Serve

After resting, carve the chicken and serve with roasted potatoes and optional gravy.

Enjoy your flavorful, juicy chicken!