Skip the Turkey this Year! It’s Time for Thanksgiving Chicken!
As we all start to plan for Thanksgiving dinner this time of year, some people will start to reconsider the turkey… and in hushed tones, as if asking for permission, they’ll ask: “Can you eat chicken on Thanksgiving?”
My answer? ABSOLUTELY! If you want to serve a roasted chicken instead of turkey this Thanksgiving, go for it.
This Thanksgiving chicken recipe is a classic in my family – my brother has been serving it for years! It’s made with a powerful combination of herb compound butter and savory herb oil, ensuring that the whole chicken is full of rich, herbaceous and umami flavor. And as a bonus, it couldn’t be easier to make!
Roasting a whole chicken is much faster than roasting a whole turkey (we all know how precious oven space is on Thanksgiving), not to mention more affordable!
But the biggest advantage to a Thanksgiving chicken is portion size. If you’re having a small-scale Thanksgiving dinner and don’t need to feed a big crowd, then a Thanksgiving chicken is PERFECT for you.
If you’re hosting a large gathering, a festive roasted chicken still creates extra room on the table to showcase more Thanksgiving side dishes!
Want more small-scale Thanksgiving ideas? Be sure to try our Thanksgiving Meatballs or this Grilled Apple Cider Chicken. Both with fun twists on familiar Thanksgiving flavors!
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Staub Cast Iron 11-inch Frying Pan
Buy Now →How to Roast a Whole Chicken for Thanksgiving
If you don’t know how to roast a whole chicken, no worries. It’s super simple! This oven roasted whole chicken requires a small amount of prep but, once that’s done, the oven does most of the work!
Prep and Season with Herb Butter + Savory Herb Oil Marinade
There are 2 key components needed to season your Thanksgiving chicken – herb butter and savory herb oil, which both layer the roasted chicken with tons of rich, herbaceous, umami flavor.
Savory herb oil. Combine olive oil, garlic, fresh herbs, and Worcestershire sauce, which is the secret ingredient in the savory herb oil. Worcestershire is a little sour, a little sweet, and a little spicy, giving the Thanksgiving amazing depth of flavor. Meal Prep Tip! ⇢ Be sure to prep a day in advance to allow all its flavors to infuse and meld together!
Herb butter. Create this compound butter by mixing fresh butter with lots of garlic, rosemary, sage, and thyme. Spread it all over the chicken, working between the chicken skin and meat with your hands. Why? ⇢ As the Thanksgiving chicken roasts in the oven, the butter melts all over the meat, keeping it extra juicy and infusing it with even more aromatic flavor.
Marinate the chicken with savory herb oil. Once the chicken is buttered and seasoned, quickly marinate it in a little of the savory herb oil to create layers of rich flavor. Thanksgiving Prep Tip! ⇢ Drizzle a generous amount of the savory oil over the whole chicken and let it sit for 30 minutes to marinate while the oven preheats.
What herbs pair best with chicken? ⇢ Oven roasted chicken pairs beautifully with fresh herbs like oregano, rosemary, sage, and thyme, to name a few. Rather than buying fresh herbs individually, many grocery stores that sell fresh herbs also carry a “poultry blend” consisting of fresh rosemary, sage and thyme – a holiday essential in our house!
How to Roast Thanksgiving Chicken
Preheat your cast iron skillet. Before you can roast your Thanksgiving Chicken, place a cast iron skillet (or another oven-safe pan to roast the chicken in) in the cold oven and preheat both together. Why? ⇢ Since cast iron is so heavy, it takes a little while to heat up. Allowing it to preheat in the oven before roasting the chicken in it gives the chicken a faster, more even roast. As a bonus, the chicken will begin to sizzle the moment it hits the pan, creating a deliciously crispy and golden sear on the bird!
Roast and baste the chicken. Transfer the chicken to preheated skillet, then pop it in the oven to roast for 30 minutes. After 30 minutes, carefully add the potatoes to the pan, then return to the oven to roast 45-60 minutes longer, until the chicken is cooked through. During this second roast, be sure to baste the chicken every 15 minutes by using a spoon or pastry brush to coat the chicken with the flavorful drippings in the bottom of the skillet. Why? ⇢ Basting promotes even browning, creating a beautifully golden brown roasted chicken with deliciously crisp skin. As a bonus, the chicken soaks up even more flavor with each baste!
Step-by-Step Video
How to Make Homemade Chicken Gravy
Making homemade chicken gravy using the roasted chicken drippings is completely optional, BUT it is Thanksgiving – the best time of year for gravy! A rich, creamy chicken gravy complements the main course and pairs perfectly with classic sides like mashed potatoes and stuffing.
Much like my Easy Turkey Gravy recipe, I like to make this chicken gravy using all of the juicy chicken drippings that accumulate in the cast iron skillet as the bird roasts – that’s where all the best flavor is!
Gather the chicken drippings. Transfer the rich and flavorful chicken drippings from the skillet to a bowl or large liquid measuring cup. Why? ⇢ Since they’re overflowing with all the buttery, herbaceous flavor layered into the Thanksgiving chicken, these chicken drippings are the perfect base for an equally rich and delicious chicken gravy!
Build the gravy. Skim half of the fat from the surface of the chicken drippings, then add the liquid back to the skillet over medium-low heat. Make a dark roux by whisking a little flour into the fatty drippings. After a few minutes, pour in some white wine. Reduce the wine then add in chicken broth or stock. Cook, whisking constantly, until the gravy reaches your desired consistency.
Finish the gravy and serve! I like finish this chicken gravy off with just a splash of heavy cream. Why? ⇢ The amount of Worcestershire sauce in the roasted chicken drippings makes the gravy look pretty dark and taste a little intense. Just a splash of heavy cream rounds out all the flavor and lightens up the color. Making chicken gravy is really all about judgment, so go with what feels (and tastes!) right.
I can’t wait for you to try this Thanksgiving Chicken recipe! It delivers all of the flavors of a classic turkey dinner and leaves more room on your Thanksgiving table for side dishes. I know you’ll love it just as much as my family does!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! ♡ Happy cooking!
PrintThanksgiving Chicken & Gravy (Serves 4)
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: serves 4
- Category: Main Dishes, Chicken Recipes
- Method: Skillet, Baked, Oven Roasted
- Cuisine: American
- Diet: Gluten Free
Description
Whether you’re hosting a small-scale holiday dinner or you want extra room for sides, Thanksgiving Chicken is the perfect alternative to Thanksgiving turkey!
This easy oven roasted chicken is seasoned twice to yield an especially delicious, juicy, and beautifully golden brown bird worthy of any holiday dinner table: it’s slathered with a simple garlicky herb butter and basted with an extra-savory herb oil as it roasts. Both components are made with generous amounts of finely chopped fresh herbs (rosemary! sage! thyme!) so the roasted chicken taste just like a classic roasted turkey dinner, while a little bit of Worcestershire in the savory herb oil adds an extra punch of rich, umami flavor.
Roast it right over baby gold potatoes for a built-in schmaltzy side, then prep a creamy chicken gravy with the roasted drippings. It’s a showstopping holiday table centerpiece, perfect for serving alongside your favorite Thanksgiving side dishes – no one will even miss the turkey!
Ingredients
- one 4–5 pound whole chicken, trimmed of excess fat and thoroughly patted try
- savory herb oil (below)
- herb butter (below)
- 1 tablespoon avocado oil or high smoke point oil of choice
- kosher salt and ground black pepper, to season
- 1 ½ pounds baby potatoes or mini creamer potatoes
for the herb butter:
- ¼ cup unsalted butter (4 tablespoons or ½ a stick), softened to room temperature
- 4 cloves garlic, finely chopped or grated
- 3 tablespoons finely chopped fresh poultry herbs (fresh rosemary, sage, thyme)
- kosher salt and ground black pepper, to season
for the savory herb oil:
- 6 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 2 cloves garlic, finely chopped or grated
- 2 tablespoons finely chopped fresh poultry herbs (fresh rosemary, sage, thyme)
optional: for skillet gravy:
- 3 tablespoons all-purpose flour
- ½ cup dry white wine
- 1 ½ cups chicken stock or broth
- optional: 1 tablespoon heavy cream
- kosher salt and ground black pepper, to season
Instructions
- Mix the herb oil: At least one day before roasting the chicken, prepare the herb oil. Add the Worcestershire sauce, olive oil, garlic, and herbs to a small bowl. Whisk to combine. Cover and set aside to infuse at room temperature for 1 day.
- Mix the herb butter: Add all listed herb butter ingredients to a medium bowl. Season with ½ teaspoon kosher salt and ground black pepper as desired. Mix to combine well. Set aside for immediate use, or store in an airtight container in the refrigerator for up to 1 week.
- Prepare the chicken: Up to 1 hour before you’d like to begin roasting the chicken, pull it from the refrigerator to give it a chance to warm to room temperature for more even roasting. If you prepped the herb butter in advance, this is a good time to pull that from the refrigerator as well, so it has the chance to soften a little. If present, remove the neck and tail. Use kitchen shears to trim any excess fat or skin flaps from chicken. Use paper towels to pat the surface of the chicken completely dry. Set it on a large plastic cutting board, with the savory herb oil and herb butter nearby for ease. Using kitchen twine, tie the chicken’s legs together, securing them tightly against the breasts.
- Season the chicken: Use your hands to spread the prepared herb butter from Step 2 between the chicken skin and meat. To separate the skin from the meat, work your hand gently under the skin over the breast, sweeping from side to side, tearing any tissue connecting the skin to the meat. Work your hand down the side of the chicken into the thigh and leg area. Do not tear or remove the skin from the chicken. Buttering the chicken meat directly helps keep it juicy and flavorful. Transfer the chicken to a large mixing bowl. Drizzle half of the prepared savory herb oil over the surface of the chicken, turning to coat the chicken in the oil. Set aside to marinate for 30 minutes while the oven preheats.
- Preheat the oven: Meanwhile, as the chicken rests, preheat the oven to 425 degrees F, ensuring an oven rack is positioned in the lower third of the oven. Pour the avocado oil in an 11-inch cast iron skillet, spreading it to coat the bottom of the skillet. Place the skillet on the oven rack, allowing it to preheat as the oven preheats.
- Roast the chicken: Once the oven is preheated, lightly season the chicken with kosher salt and ground black pepper. Transfer the chicken to the preheated cast iron skillet, shaking off any excess marinade. Reserve excess marinade. Roast the chicken for 30 minutes.
- Add potatoes to the skillet: After 30 minutes of roasting, decrease the oven temperature to 400 degrees F. Move the skillet from the oven to the stovetop, then use tongs to transfer the chicken to a large plate. Place the baby potatoes in the hot skillet, then place the chicken on top of the potatoes. Pour the reserved marinade over the chicken, then carefully return the skillet to the oven.
- Roast & baste the chicken: Roast for an additional 45-60 minutes, removing the chicken from the oven every 15 minutes to baste in the drippings. To baste, simply spoon or brush the drippings in the skillet all over the surface of the chicken. If desired, rotate the skillet 180 degrees each time you place it back in the oven to promote even roasting and browning. Pull the chicken from the oven once an instant-read thermometer inserted in the thickest part of the thigh registers an internal temperature of 155 degrees F.
- Rest the chicken: Very carefully transfer the roasted chicken from the skillet to a large flat surface and transfer the potatoes to a serving dish. Tent with foil and set aside to rest at room temperature for 10-15 minutes before carving. As the chicken rests, its juices will redistribute throughout the meat and its internal temperature will continue to rise to a safe 165 degrees F.
- Optional: Make the skillet chicken gravy: Carefully pour the drippings in the skillet into a bowl or large liquid measuring cup. Skim off half of the oil and discard. Pour remaining drippings back into the skillet over medium-low heat. Sprinkle flour over the surface of the skillet and cook, whisking constantly, until a darkened roux forms, about 2-3 minutes. While whisking constantly, slowly pour in the white wine. Let the mixture bubble and reduce slightly. Pour in the chicken stock. Continue to whisk until the gravy reduces to your desired thickness. Remove from the heat. If desired, stir in a little heavy cream (they gravy is otherwise very dark) and season with salt and ground black pepper as needed; this will vary based on the amount of salt in your drippings and your stock so use your judgement.
- Carve and serve: Carve, serve and enjoy!
Notes
- Yield: As written, this Thanksgiving chicken recipe easily feeds 4, assuming you serve 1 or 2 side dishes in addition to the roasted potatoes. If you have more side dishes, you can definitely stretch this roast chicken over a couple more portions.
- Thanksgiving Prep Tips: This Thanksgiving chicken recipe is quite straightforward and easy, though you can prep a couple of components in advance to make Thanksgiving day cooking even more effortless. Here’s what I suggest:
- Make-Ahead Savory Herb Oil: Up to 1 week in advance or at least 1 day in advance, prepare the savory herb oil according to Step 1 of Recipe Directions, above. Store in an airtight container at room temperature for up to 1 week. (<10 minutes active prep)
- Make-ahead herb butter: Up to 1 week in advance, prepare the lemon herb butter according to Step 2 of Recipe Directions, above. Store in an airtight container in the refrigerator for up to 1 week. The morning of your holiday meal, simply pull the herb butter from the fridge to soften to room temperature for Thanksgiving chicken prep. (<10 minutes active prep)
Recipe by Jess Larson, Plays Well With Butter | Photography by Megan McKeehan & KJ & Company, Kate Poskochil
This chicken turned out amazing! I accidentally preheated the cast-iron too long and smoked the oil. But I still roasted it as described and within 30 minutes it was browning. I moved it to a glass pan with some broth and the potatoes. I covered it with foil and completed the last hour, and it was just scrumptious. Especially the natural broth that was underneath it! Because you marinade it and you baste it with the delicious butter, it’s going to be wonderful. If you feel like it’s getting too dark or done, you can do what I did and cover it with foil and continue to cook it with a little broth.
So happy to hear the Thanksgiving Chicken turned out great for you, J! Foil is definitely a great option for cooking the chicken without it browning too much 🙂 Thank you so much for the comment!
Can I do this with skinless
chicken breasts?
Hi Kris. I haven’t tested this recipe using just chicken breasts. The seasonings should all work well with the meat, but you’ll have to adjust cook times as needed to ensure the chicken does not dry out. Let me know if you give it a try and happy Thanksgiving!
Is it ok if I use a foil pan instead of cast iron? I don’t own one / don’t have experience cooking with one .
Hi Shreya! While I haven’t tested it this way, I think using a baking dish might be a better option than a foil pan. I am concerned that a foil pan is a little too thin to help get that good, crispy skin that we’re after in the initial roast before the potatoes are added. As always, if you give it a try with a baking dish or foil pan, I would love to know how it goes!
Jess
Can balsamic vinegar substitute Worcestershire sauce? Thank you!!
Hi Elvis, balsamic vinegar should work fine!
Hey! Can I substantiate Worcestershire sauce in the herb oil with balsamic vinegar? If not what would you recommend:)
This looks delicious! Wondering if you have any suggestions for a gluten-free alternative to the all purpose flour used to thicken the gravy?
Hi Sarah, a gluten-free flour blend would work well in place of the all purpose flour in this gravy!! Make sure to let us know how it turns out for you! 🙂
Hi Shai,
Do you need to brine the chicken first? I’m thinking of doing it before following your recipe.
Hi Sueling, no need to brine this chicken before roasting! Hope you have a chance to make this chicken soon! 🙂
This chicken turned out so good, I LOVE YOU. It was my first time hosting Thanksgiving dinner, and I received many compliments.
I accidentally baked it longer, and still wasn’t that dry.
We LOVE to hear it, Sunny! 🙌🏼 🙌🏼 Thanks so much for including this recipe in your first hosted Thanksgiving, it means so much!
I’ve made this two years in a row now for my tiny Thanksgiving and it is WONDERFUL! Chicken is moist, gravy is incredibly savory and rich, and the potatoes come as a bonus side for almost no extra effort. Love it!
Thanks so much, Hannah! It truly is an all-in-one meal & we’re so glad it was a hit for your Thanksgiving!
Do you think this could be adjusted to be a grill recipe?
Hi Shai! We’ve never tested this specific recipe for the grill and basting with the savory herb oil could cause some flare-ups in your grill – if you are looking for a whole grilled chicken recipe that also features fresh herbs you could try our Tuscan-Style Grilled Spatchcock Chicken.
I’ll be making this for Thanksgiving! I’m Wondering if the Worcestershire Sauce : Olive Oil ratio is right for the herb oil… seems like a lot of Worcestershire. Does it balance out?
Hi Scott – Yes, the measurements provided in the Recipe Card are as intended. The Worcestershire adds a lot of depth & richness. If you plan to make the gravy, the wine & heavy cream round out the flavor. You are always welcome to adjust to your tastes. – Jess
fun idea, even if only to have as its own mini Thanksgiving in addition to the real one, I especially like the idea of gravy with chicken, something I’ve never ever done!
Hi Sabrina! We couldn’t agree more – it’d also be great for small Friendsgiving. We ope you give it a try!!