My herb-filled Thanksgiving Chicken recipe makes a beautiful main dish for an alternative holiday dinner! I coat a whole chicken in a delectable garlic herb butter, roast it to perfection in the oven, and serve it with the most delicious gravy made from pan drippings. This dish is sure to convince everyone that you can (and should) cook chicken for Thanksgiving!
Roast Chicken and Gravy for Thanksgiving
I don’t know about you, but I got tired of serving boring turkey for Thanksgiving every year. So for the last few years, I’ve started to switch things up by making a roasted chicken for Thanksgiving dinner! Everyone seems pretty happy to have another option on the table, and cooking this recipe is super easy and hassle-free.
My Thanksgiving chicken is delicious, juicy, and totally flavorful. Plus I make a simple gravy using pan drippings from the chicken. It’s just different enough to keep things interesting, but it still has that classic holiday flavor everyone craves. I don’t know if I’ll ever make turkey again!
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Cooking Time
Roasting a 5-pound whole chicken at 425°F takes approximately 80 minutes (1 hour, 20 minutes). Ovens vary, so be sure to check the temperature to make sure it’s done. If using a smaller or larger bird, estimate 16 minutes per pound for roasting.
Thanksgiving Chicken Recipe
Equipment
- Cast Iron Skillet (or Roasting Pan)
Ingredients
For the Roast Chicken:
- 5 pound whole chicken (*)
- ¼ cup unsalted butter (½ stick, room temperature)
- ¼ cup olive oil (divided)
- 3 cloves garlic (minced)
- 2 teaspoons chopped fresh thyme (**)
- 2 tablespoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Gravy:
- Pan drippings from the chicken (***)
- 3 tablespoons all-purpose flour
- 1½ cups low-sodium chicken broth (****)
- kosher salt (to taste)
- ground black pepper (to taste)
Instructions
Roast the Chicken:
- Preheat oven to 425°F.
- Pat the chicken dry. Tie the legs together with butcher’s twine.5 pound whole chicken
- In a medium bowl, mix the butter, 3 tablespoons olive oil, garlic, thyme, sage, rosemary, salt, and pepper together.¼ cup unsalted butter, ¼ cup olive oil, 3 cloves garlic, 2 teaspoons chopped fresh thyme, 2 tablespoons chopped fresh sage, 2 teaspoons chopped fresh rosemary, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper, ground black pepper
- Loosen the skin on the breast of the chicken. Spread the mixture under the chicken breast skin and all over the chicken.
- Add the remaining olive oil to the bottom of a 12-inch cast iron skillet. Place the chicken in the skillet.
- Roast in the preheated oven for about 1 hour and 20 minutes, or until the chicken is golden brown and cooked through. Baste 2-3 times while cooking.
- Remove the chicken from the pan and set aside to rest. Leave the pan drippings in the skillet.Pan drippings from the chicken
Make the Gravy:
- Place the pan on medium heat. Whisk in the flour until combined. Cook for 2-3 minutes, whisking constantly, until browned.3 tablespoons all-purpose flour
- While whisking, pour in the chicken broth. Bring the mixture to a simmer and cook until thickened, about 5-10 minutes.1½ cups low-sodium chicken broth
- Season with salt and pepper to taste.kosher salt
- Serve gravy with your roast chicken and enjoy.
Notes
- I love roasting chicken in a cast iron skillet because it distributes heat evenly for perfect cooking. Plus, I can make the gravy in the same pan on the stovetop. If you don’t have a large oven-safe skillet, use a standard roasting pan.
- Don’t forget to remove the giblets from the cavity of the chicken before cooking.
- For even roasting, allow the chicken to come to room temperature before cooking. If frozen, fully defrost it for best results.
- Be sure to baste the chicken with pan juices a few times throughout cooking. This helps prevent the skin from burning, plus it reintroduces more moisture to prevent the meat from drying out.
- If the chicken is browning too quickly in the oven, tent the breast with foil.
- If the skin needs a little more browning by the end, broil it for just 2-3 minutes to give it a crisp finish.
- Let the chicken rest for 15-20 minutes before carving and serving. This is the perfect amount of time to make the gravy,
- Fully cooked chicken should reach an internal temp of 165F. Check the thickest part of the breast and thighs.
- If you prefer, make chicken gravy with broth.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make a Thanksgiving Chicken Step by Step
Prep the Bird: Defrost frozen chicken ahead of time, if needed. When ready to cook, preheat your oven to 425°F. Pat a 5-pound whole chicken dry with paper towels. This will help the skin to crisp up in the oven. Then tie the legs together with butcher’s twine. This helps the chicken to cook through more evenly.
Make the Herb Butter Rub: In a medium bowl, mix together ¼ cup of unsalted butter (room temperature/softened), 3 tablespoons of olive oil, 3 minced cloves of garlic, 2 teaspoons of chopped fresh thyme, 2 tablespoons of chopped fresh sage, 2 teaspoons of chopped fresh rosemary, ¾ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
Butter the Chicken: Loosen the skin on the breast of the chicken. Rub the butter mixture under the chicken breast skin and all over the chicken. Next, add the remaining 1 tablespoon of olive oil to a 12-inch cast iron skillet. Then place the seasoned chicken in the skillet. I use cast iron because it distributes heat evenly while roasting, leading to a perfectly-cooked chicken. Plus, I can use the skillet afterwards to make the gravy. But you can bake the chicken in a large roasting pan, then pour the drippings into a pan afterwards.
Roast the Chicken: Place pan in the preheated oven. Roast the chicken at 425°F for about 1 hour and 20 minutes, or until the chicken is golden brown and cooked through. Baste with the pan juices 2-3 times while cooking. This helps re-distribute moisture and prevent the skin from burning. If the skin is browning too quickly, tent with foil.
Rest: Once cooked, remove the chicken from the pan and set it aside to rest. Leave the pan drippings in the skillet to make the gravy. I recommend taking the chicken out of the oven when the internal temperature reaches about 162°F, then tenting it with foil for 15-20 minutes. The meat will finish coming to temp as it rests, and it will get nice and juicy. While it rests, make the gravy (see below).
Carve: After resting, carve and serve your Thanksgiving chicken as desired! Start by cutting portions–remove legs and wings, divide drumsticks and thighs, cut out the backbone–then slice the breast meat. Save the bones to make chicken broth/stock.
How to Make Chicken Gravy with Pan Drippings Step by Step
Make a Roux: While the roasted chicken rests, use the pan drippings to make gravy. Place the same skillet on the stovetop over medium heat. Whisk in 3 tablespoons of all-purpose flour until combined with the drippings. Cook for 2-3 minutes, whisking constantly, until browned.
Make the Gravy: While whisking, slowly pour in 1½ cups of chicken broth. Bring the mixture to a simmer and cook until thickened, about 5-10 minutes. Season gravy with salt and pepper to taste.
Serve: Serve roast chicken with your Thanksgiving meal, along with the delicious gravy on the side. I always have a plate full of mashed potatoes, but I leave room for the green bean casserole, a side of ambrosia salad, and some pumpkin pie after the feast!
How to Store, Freeze, and Reheat
Let any leftover Thanksgiving chicken cool before storing in the fridge or freezer. I recommend fully carving into pieces, or dicing/shredding the meat to store.
- Fridge: Store chicken in an airtight container or resealable bags, in the refrigerator for up to 3 days. You can eat cold chicken straight from the fridge, or reheat.
- Freezer: Store chicken in an airtight container or resealable bags, in the freezer for up to 3 months. For extra protection, wrap pieces/portions in foil or plastic wrap before placing in freezer-safe bags. Thaw before reheating.
- Reheat: Place chicken in a baking pan filled with 1 cup of chicken broth. Cover with foil and roast in a 350°F oven for 20-25 minutes, or until 165°F internally. Or quickly reheat small portions in the microwave, in 30-second increments.
Use Leftovers
This leftover roast chicken can be used to make all kinds of tasty meals after Thanksgiving! Use the meat to make chicken noodle casserole for an easy post-holiday dinner, or whip up a batch of my favorite crack chicken soup. There are so many ways to use shredded chicken, so be sure to save it.
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