Thanksgiving Chicken Recipe

thanksgiving chicken on a white plate with herbs

No ratings yet

This oven-roasted, garlic-herb Thanksgiving Chicken recipe is served with a delicious gravy made from pan drippings. It's the perfect alternative dish for Thanksgiving dinner!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: American

Servings:

Calories: 567kcal

Author: Becky Hardin

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.

Video

Notes

*I created and tested this recipe using a 5-pound whole chicken. If using a different size bird, adjust the coasting time.

**A different combination of fresh or dried herbs can be used.

***Be sure to keep the pan drippings in the skillet after roasting the chicken. This is key for the gravy.

****Chicken broth is best for flavor, but other broths or liquids can be used.

Tips:

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.

Storage: Store Thanksgiving chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition