Thanksgiving Chicken & Gravy

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Thanksgiving Chicken & Gravy is the perfect alternative to Thanksgiving turkey! (Who says you must have turkey on Thanksgiving, anyway?!) Season a whole chicken with herb butter, baste it with savory oil, then roast it over potatoes until juicy, beautifully golden brown, & seriously crispy. Make a creamy chicken gravy with the roasted drippings & serve alongside all of your favorite Thanksgiving side dishes – no one will even miss the turkey!

Whether you’re hosting a small-scale Thanksgiving dinner or you'd like to mix up tradition & make room for more sides, Thanksgiving chicken is for you!

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A whole Thanksgiving chicken and potatoes are served atop of a large white platter that sits atop a muted red table cloth. A carving fork & knife rest atop the platter and the platter is surrounded by purple florals, a purple linen napkin, two amber colored drinking glasses, and a white gravy boat filled with chicken gravy.

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… & 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! We love how easy it is to make this nontraditional Thanksgiving bird. Plus, serving an oven roasted whole chicken on Thanksgiving has some major advantages, while still delivering a classic poultry main course we all look forward to during the holidays.

Roasting a whole chicken is much faster than roasting a whole turkey (we all know how precious oven space is on Thanksgiving!) But the biggest advantage to a Thanksgiving chicken is portion size. If you’re having a small-scale Thanksgiving dinner & 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!

Thanksgiving Chicken Recipe Highlights

You will adore this oven roasted whole chicken recipe! It’s…

DELICIOUS. What makes this Thanksgiving chicken recipe special its seasoning. It’s slathered in classic herb compound butter & marinated in a savory herb oil (secret ingredient: Worcestershire sauce!). Both components coat the bird in rich, herbaceous & umami flavor – everyone at the Thanksgiving table will be obsessed!

APPROACHABLE. Large whole turkeys can be expensive depending on the price you’re paying per pound. If you don’t need that much meat, whole chicken is a little friendlier on your wallet (& it’s easy to find at nearly any grocery store!).

PERFECT FOR SMALL-SCALE THANKSGIVING. Served with a traditional Thanksgiving spread, a 5-pound bird easily feeds a crowd of 5-7 people. It’s the perfect size for a small-scale Friendsgiving or Thanksgiving dinner (& it even creates extra room on your holiday plate for side dishes!).

Move over Thanksgiving turkey – Thanksgiving chicken is taking over the dinner table this year! ♡ Read on to learn more about this Thanksgiving Chicken recipe, or jump straight to the recipe & get cookin’!

Key Ingredients

One of the reasons we love this Thanksgiving chicken recipe so much is that it delivers all of the flavors you crave at a classic holiday dinner. Its key ingredients are all flavor-forward staples, so they pair perfectly with the rest of your Thanksgiving dinner menu!

Note: full ingredients list & measurements provided in the Recipe Card, below.

This recipe consists of 4 key components:

  • Whole chicken – Easy to find at almost any grocery store – or even at your local farm! To make this recipe, buy a 4 to 5-pound whole chicken, trimming it of any excess fat & patting dry before use. 
  • Herb butter – Slathering the whole bird with a simple compound butter gives the roasted chicken its classic Thanksgiving-inspired flavor. It’s easy to make with unsalted butter, garlic, & fresh herbs.
  • Savory herb oil – This herb-infused olive oil makes our Thanksgiving chicken extra-special! Similar to the herb butter, it’s made with plenty of garlic & fresh herbs, but a generous amount of Worcestershire sauce gives it an extra punch of rich, umami flavor.
  • Potatoes – Every Thanksgiving table needs potatoes, & baby potatoes or mini creamer potatoes both work perfectly here. The tender potatoes roast underneath the chicken, catching all of its schmaltzy goodness.
Ingredient Spotlight

What Herbs Pair Best With Chicken?

Thanks to its mild flavor, oven roasted chicken pairs beautifully with several fresh herbs like oregano, rosemary, sage, & 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 & thyme. I always keep a couple of these poultry herb packs on hand during the holiday season since they pair well with everything from Thanksgiving chicken or turkey to stuffing, & mashed potatoes!

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 & Season with Herb Butter + Savory Herb Oil Marinade

There are 2 key components needed to season your Thanksgiving chicken – herb butter & savory herb oil, which both layer the roasted chicken with tons of rich, herbaceous, umami flavor.

1

Savory herb oil. Combine olive oil, garlic, fresh herbs, & Worcestershire sauce, which is the secret ingredient in the savory herb oil. Worcestershire is a little sour, a little sweet, & 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 & meld together!

2

Herb butter. Create this compound butter by mixing fresh butter with lots of garlic, rosemary, sage, & thyme. Spread it all over the chicken, working between the chicken skin & meat with your hands. Why? ⇢ As the Thanksgiving chicken roasts in the oven, the butter melts all over the meat, keeping it extra juicy & infusing it with even more aromatic flavor.

3

Marinate the chicken with savory herb oil. Once the chicken is buttered & 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 & let it sit for 30 minutes to marinate while the oven preheats.

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

How to Roast Thanksgiving Chicken

1

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 & 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 & golden sear on the bird!

2

Roast & baste the Thanksgiving 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!

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

Step-by-Step Video

Roast Chicken Tips & FAQs

Should you cover a chicken with foil when roasting?

Since we’re after a beautifully golden & crispy oven roasted chicken, there’s no need for covering the chicken with foil as it roasts for this particular recipe. Covering the chicken with foil as it roasts prevents browning & it just gets in the way once you begin basting the chicken with its drippings. If you’re worried your chicken is browning too quickly, you can certainly drape it with foil, but we love browned, crispy chicken skin!

How long do I roast a chicken in the oven?

This recipe roasts the chicken in a couple different phases:

  • Initial roast: 30 minutes at 425 degrees F.
  • Final roast: 45-60 minutes at 400 degrees F.

Generally speaking, this recipe requires about 1 ½ – 2 hours of roasting time. How long to roast a chicken varies based on how hot your oven runs & the size of your chicken, though. What’s most important is that the bird reaches the proper internal temperature!

What is a safe roast chicken temperature?

A roast chicken needs to reach a safe 165 degrees F before serving. You can take the chicken out of the oven when the thickest part of the thigh registers an internal temperature of 155-160 degrees F. As the oven roasted chicken rests before carving, it’ll continue to heat up to a safe 165 degrees F.

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 & pairs perfectly with classic sides like mashed potatoes & stuffing.

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

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! 

1

Gather the chicken drippings. Transfer the rich & 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 & delicious chicken gravy!

2

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.

3

Finish the gravy & 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 & taste a little intense. Just a splash of heavy cream rounds out all the flavor & lightens up the color. Making chicken gravy is really all about judgment, so go with what feels (& tastes!) right.

Carving Tips & Serving Suggestions

This Thanksgiving chicken is ready for the dinner table! 

Your oven roasted whole chicken will look beautiful on a serving platter next to your potatoes & a garnish of fresh herbs. I love how picture-perfect the Thanksgiving chicken’s crispy, golden brown skin is, & the smell of all those roasted herbs is absolutely amazing! It’s a dreamy Thanksgiving chicken! 

You can also carve a Thanksgiving chicken just like you would a Thanksgiving turkey! It might be a smaller bird, but it’s a very similar technique. 

All that’s left is to give thanks & enjoy a slightly nontraditional, but exceptionally delicious home-cooked Thanksgiving chicken with those you love. Happy holidays! 

A close up of Thanksgiving chicken served on a white dinner plate with gold silverware. The oven roasted whol chicken has been served with potatoes, chicken gravy, and garnished with fresh herbs.

I can’t wait for you to try this Thanksgiving Chicken recipe! It delivers all of the flavors of a classic turkey dinner & 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 & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! ♡ Happy cooking!

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A whole Thanksgiving chicken and potatoes are served atop of a large white platter that sits atop a muted red table cloth. A carving fork & knife rest atop the platter and the platter is surrounded by purple florals, a purple linen napkin, an amber colored drinking glass, and a white gravy boat filled with chicken gravy.

Thanksgiving Chicken & Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jess Larson
  • 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, & beautifully golden brown bird worthy of any holiday dinner table: it’s slathered with a simple garlicky herb butter & 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

Scale
  • one 45 pound whole chicken, trimmed of excess fat & thoroughly patted try
  • savory herb oil (below)
  • herb butter (below)
  • 1 tablespoon avocado oil or high smoke point oil of choice
  • kosher salt & 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 & 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 & ground black pepper, to season

Instructions

  1. Mix the herb oil: At least one day before roasting the chicken, prepare the herb oil. Add the Worcestershire sauce, olive oil, garlic, & herbs to a small bowl. Whisk to combine. Cover & set aside to infuse at room temperature for 1 day. How to Make Thanksgiving Chicken, step 1: Mixing the savory herb oil. A clear glass mixing bowl filled with savory herb oil ingredients, that have been mixed together, sits centered on a lightly colored textured surface. A gold spoon rests in the mixing bowl that was used to combine the marinade. Surrounding the mixing bowl are extra ingredients: garlic, herbs, and a small white ramekin filled with kosher salt.
  2. Mix the herb butter: Add all listed herb butter ingredients to a medium bowl. Season with ½ teaspoon kosher salt & 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.  How to Make Thanksgiving Chicken, step 2: Mixing the herb butter. A clear glass mixing bowl filled with herb butter ingredients, that have been mixed together, sits centered on a lightly colored textured surface. A gold spoon rests in the mixing bowl that was used to combine the herb butter. Surrounding the mixing bowl are extra ingredients: garlic, herbs, a small white ramekin filled with kosher salt, and an empty butter wrapper.
  3. 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 & herb butter nearby for ease. Using kitchen twine, tie the chicken’s legs together, securing them tightly against the breasts. Thanksgiving chicken ingredients arranged on a lightly colored textured surface: a whole chicken sits atop a couple of pieces of crumpled brown parchment paper, savory herb oil, herb butter, kosher salt, garlic, baby potatoes, and fresh herbs. A pair of kitchen shears rest atop the parchment paper alongside the whole chicken.
  4. Season the chicken: Use your hands to spread the prepared herb butter from Step 2 between the chicken skin & 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 & 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. How to Make Thanksgiving Chicken, step 4: A whole chicken seasoned with herb butter and a savory herb oil marinade sits inside a glass mixing bowl. The mixing bowls sits atop a lightly colored textured surface while loose fresh herbs, a small white ramekin filled with kosher salt, a bowl of prepared herb butter with a gold spoon resting inside, and a bowl of savory herb oil surround the whole chicken.
  5. 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. Avocado oil is poured into a cherry red Staub 11-inch cast iron skillet. The skillet rests atop a lightly colored textured surface and there is a white and blue striped linen napkin placed underneath the skillet. Fresh herbs sit on the surface in the background.
  6. Roast the chicken: Once the oven is preheated, lightly season the chicken with kosher salt & 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. A seasoned whole chicken is placed in a large cast iron skillet for roasting. The skillet sits a top a blue and white striped linen napkin and is surrounded by piles of fresh herbs. The skillet, napkin, and herbs sit atop a lightly colored textured surface.
  7. 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. A large cast iron skillet is filled with cut baby potatoes cut side facing down for roasting. The skillet sits atop a blue and white striped linen napkin. A partially roasted chicken rests on a plate alongside the skillet as well as fresh loose herbs and a pair of tongs. All items sit atop a lightly colored textured surface.
  8. 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 & 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.An overhead shot of a large cast iron skillet is filled with cut baby potatoes, cut side facing down, and a whole partially roasted chicken on top. The skillet sits atop a blue and white striped linen napkin and the napkin sits atop a lightly colored textured surface. A woman's hand uses a basting brush to brush the chicken dripping at the bottom of the skillet all over the surface of the chicken.
  9. Rest the chicken: Very carefully transfer the roasted chicken from the skillet to a large flat surface & transfer the potatoes to a serving dish. Tent with foil & set aside to rest at room temperature for 10-15 minutes before carving. As the chicken rests, its juices will redistribute throughout the meat & its internal temperature will continue to rise to a safe 165 degrees F. An overhead shot of a finished roasted Thanksgiving Chicken atop a layer of roasted baby potatoes in a large cast iron skillet sits atop a blue and white striped linen napkin laid out on a lightly colored textured surface. Loose sprigs of fresh herbs surround the skillet in both the foreground and background.
  10. 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 & 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 & 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) & season with salt and ground black pepper as needed; this will vary based on the amount of salt in your drippings & your stock so use your judgement. Easy chicken gravy made from roasted Thanksgiving Chicken drippings fills a large Staub cast iron skillet. A wooden spoon rests inside the skillet and heavy cream has been poured into the gravy creating swirls of white cream ready to be mixed in. The skillet sits atop a blue and white striped linen napkin that rests atop a lightly colored textured surface. Sprigs of fresh herbs surround the skillet.
  11. Carve & serve: Carve, serve & enjoy!An overhead shot of two plates of carved roasted Thanksgiving Chicken served with roasted baby potatoes. The plates sits atop a blue and white striped linen napkin laid out on a lightly colored textured surface. A single silver fork rests on one of the plates and loose sprigs of fresh herbs surround the plates in both the foreground and background and a gravy boat filled with easy chicken gravy rests alongside the plates.

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 & 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

Planning Your Thanksgiving Menu?

You’re in the right place! 🙌🏼 Here at PWWB, Thanksgiving is our absolute favorite holiday meal! Head over to our Thanksgiving Recipes archive for tons of incredible Thanksgiving dishes, ideas, & inspiration.

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  • Make Ahead Thanksgiving – 5+ make-ahead recipes and our 3-week timeline to help you make hosting Thanksgiving totally no-fuss! Take back your time & focus on spending time with those you love.
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  • The BEST Thanksgiving Side Dishes – Classic old favorites & creative new ideas to round out your Thanksgiving menu this year!
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  • & NEW Thanksgiving Recipes – All of our newest Thanksgiving recipes & ideas delivered straight to your inbox.

Let’s make this your BEST Thanksgiving yet!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 11.26.23
    J Sanchez said:

    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.

    • 11.27.23
      Emma @ Plays Well With Butter said:

      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!

  2. 11.23.23
    Kris said:

    Can I do this with skinless
    chicken breasts?

    • 11.23.23

      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!

  3. 11.18.23
    Shreya said:

    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 .

    • 11.19.23

      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

  4. 11.15.23
    Elvis said:

    Can balsamic vinegar substitute Worcestershire sauce? Thank you!!

    • 11.15.23
      Emma @ Plays Well With Butter said:

      Hi Elvis, balsamic vinegar should work fine!

  5. 11.15.23
    Elvis said:

    Hey! Can I substantiate Worcestershire sauce in the herb oil with balsamic vinegar? If not what would you recommend:)

  6. 11.11.23
    Sarah said:

    This looks delicious! Wondering if you have any suggestions for a gluten-free alternative to the all purpose flour used to thicken the gravy?

    • 11.13.23
      Emma @ Plays Well With Butter said:

      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! 🙂

  7. 10.3.23
    Sueling said:

    Hi Shai,
    Do you need to brine the chicken first? I’m thinking of doing it before following your recipe.

    • 10.4.23
      Emma @ Plays Well With Butter said:

      Hi Sueling, no need to brine this chicken before roasting! Hope you have a chance to make this chicken soon! 🙂

  8. 11.25.22
    Sunny Hong said:

    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.

    • 11.28.22
      Erin @ Plays Well With Butter said:

      We LOVE to hear it, Sunny! 🙌🏼 🙌🏼 Thanks so much for including this recipe in your first hosted Thanksgiving, it means so much!

  9. 11.25.22
    Hannah said:

    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!






    • 11.28.22
      Erin @ Plays Well With Butter said:

      Thanks so much, Hannah! It truly is an all-in-one meal & we’re so glad it was a hit for your Thanksgiving!

  10. 11.18.22
    Shai said:

    Do you think this could be adjusted to be a grill recipe?

    • 11.18.22
      Erin @ Plays Well With Butter said:

      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.

  11. 11.22.21
    scott plunkett said:

    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?






    • 11.23.21

      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

  12. 11.6.21
    Sabrina said:

    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!






    • 11.23.21
      Erin @ Plays Well With Butter said:

      Hi Sabrina! We couldn’t agree more – it’d also be great for small Friendsgiving. We ope you give it a try!!