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, and serve it with the most delicious gravy. This dish is sure to convince everyone that you can (and should) have chicken for Thanksgiving!
I’m so tired of boring, dry turkey every year. This delicious, juicy, and flavorful Thanksgiving chicken is just different enough to keep things interesting but still has that classic holiday flavor. I don’t know if I’ll ever make turkey again!
What’s in This Thanksgiving Chicken Recipe?
- Chicken: You’ll need a whole 5-pound bird for this recipe.
- Butter: Unsalted butter helps keep the chicken moist as it cooks.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Herbs: Fresh thyme, sage, and rosemary add a rich and herbaceous flavor to the chicken that complements classic Thanksgiving sides.
- Pan Drippings: Help form a rich and flavorful base for the gravy.
- Flour: All-purpose flour thickens the gravy.
- Chicken Broth: Helps stretch the gravy into enough sauce for everyone.
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How to Store and Reheat
Store leftover Thanksgiving chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the entire chicken into a baking pan filled with 1 cup of low-sodium chicken broth. Cover with foil and roast in a 350°F oven for 20-25 minutes, or until 165°F internally.
How to Freeze
To freeze Thanksgiving chicken, I recommend cutting it into portions or even shredding it first. Then, place the portions (or shredded chicken) into airtight containers or Ziplock bags and freeze for up to 3 months. Let thaw in the refrigerator before reheating.
Tips for Success
- This chicken takes about 16 minutes per pound to roast to perfection. If using a larger or smaller chicken, adjust the cooking time accordingly!
- If the chicken is browning too quickly, tent it with foil.
- If the chicken is too pale, broil it for 2-3 minutes at the end of the cooking time until golden.
Thanksgiving Chicken Recipe
This oven-roasted, garlic-herb Thanksgiving Chicken recipe, served with a delicious gravy, is perfect for Thanksgiving dinner!
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total Time
: 1 hour 45 minutes
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Instructions
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Preheat oven to 425°F.
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Pat the chicken dry. Tie the legs together with butcher’s twine.
5 pound whole chicken
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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
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Loosen the skin on the breast of the chicken. Spread the mixture under the chicken breast skin and all over the chicken.
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Add the remaining olive oil to the bottom of a 12-inch cast iron skillet. Place the chicken in the skillet.
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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.
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Remove the chicken from the pan and set aside. Leave the pan drippings in the skillet.
Pan drippings from your chicken
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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
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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
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Season with salt and pepper to taste. Serve with your roast chicken and enjoy.
Kosher salt and freshly ground black pepper
Notes
Storage:Â 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 Facts
Thanksgiving Chicken Recipe
Amount Per Serving
Calories 567
Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 14g88%
Trans Fat 0.5g
Polyunsaturated Fat 7g
Monounsaturated Fat 20g
Cholesterol 156mg52%
Sodium 825mg36%
Potassium 420mg12%
Carbohydrates 5g2%
Fiber 0.4g2%
Sugar 0.1g0%
Protein 36g72%
Vitamin A 524IU10%
Vitamin C 4mg5%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Thanksgiving Chicken Step by Step
Prep the Bird: Preheat your oven to 425°F. Pat a 5-pound whole chicken dry. Tie the legs together with butcher’s twine.
Make the Butter: In a medium bowl, mix ¼ cup of unsalted butter, 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 together.
Butter the Chicken: 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 tablespoon of olive oil to the bottom of a 12-inch cast iron skillet. Place the chicken in the skillet.
Roast the Chicken: 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.
Make a Roux: Remove the chicken from the pan and set aside. Leave the pan drippings in the skillet. Place the pan on medium heat. Whisk in 3 tablespoons of all-purpose flour until combined. Cook for 2-3 minutes, whisking constantly, until browned.
Make the Gravy: While whisking, pour in 1½ cups of chicken broth. Bring the mixture to a simmer and cook until thickened, about 5-10 minutes. Season with salt and pepper to taste. Serve with your roast chicken and enjoy.
