To be clear, I have nothing against turkey; I was just hoping to make a roast chicken dish for those who enjoy it. Alternatively, for those who are throwing a small family Thanksgiving, a small gathering of two, or even a group of twenty people who require an additional protein. Plus, with turkey shortages this year, there will be fewer options for the big bird and higher prices. Chicken it is!.
This recipe for Thanksgiving chicken was influenced by the glazed and spiced turkey from Bon Appetit’s Making Perfect YouTube series, which is now several years old. While I changed the main ingredient and occasionally adjusted the quantities, I didn’t alter the flavors or the cooking technique that BA’s expert test kitchen editors perfected. It turns out that the ideal Thanksgiving turkey can also be the ideal Thanksgiving chicken, if you’ve ever wondered how to make chicken taste like turkey.
Are you looking for a delicious and easy alternative to turkey for Thanksgiving? Look no further than this amazing Thanksgiving Chicken recipe! This roasted chicken is seasoned with a flavorful herb butter and basted with a savory herb oil, resulting in a juicy, golden-brown bird that’s perfect for your holiday table.
Why Choose Chicken Instead of Turkey?
There are many reasons why chicken is a great option for Thanksgiving:
- Faster cooking time: Chicken cooks much faster than turkey, which is a huge advantage when you’re short on time.
- Smaller size: Chicken is a smaller bird than turkey, so it’s perfect for smaller gatherings or if you don’t have a lot of oven space.
- More affordable: Chicken is typically more affordable than turkey, which can help you save money on your Thanksgiving meal.
- Flavorful and versatile: Chicken can be seasoned in many different ways, so you can customize the flavor to your liking.
This Thanksgiving Chicken Recipe is:
- Easy to make: This recipe is simple to follow, even for beginner cooks.
- Packed with flavor: The herb butter and savory herb oil give the chicken a delicious, Thanksgiving-inspired flavor.
- Juicy and tender: The chicken is roasted to perfection, resulting in a juicy and tender bird.
- Perfect for any occasion: This chicken is perfect for Thanksgiving, but it can also be enjoyed any time of year.
Ingredients:
- One 4-5 pound whole chicken, trimmed of excess fat and thoroughly patted dry
- Savory herb oil (recipe below)
- Herb butter (recipe below)
- 1 tablespoon avocado oil or high smoke point oil of choice
- Kosher salt and ground black pepper, to season
- 1 1/2 pounds baby potatoes or mini creamer potatoes
For the herb butter:
- 1/4 cup unsalted butter (4 tablespoons or 1/2 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
- 1/2 cup dry white wine
- 1 1/2 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 1/2 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 and 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 (the 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 judgment.
- Carve and serve: Carve, serve, and enjoy!
Tips:
- Make the herb oil and herb butter ahead of time to save time on Thanksgiving Day.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest before carving to allow the juices to redistribute.
- Serve the chicken with your favorite Thanksgiving side dishes.
This Thanksgiving Chicken recipe is a delicious and easy alternative to turkey. It’s perfect for smaller gatherings, or for anyone who wants to try something different this Thanksgiving. Give it a try and see for yourself how delicious it is!
Additional Resources:
- Thanksgiving Chicken & Gravy Recipe: https://playswellwithbutter.com/thanksgiving-chicken/
- What You Should Make Instead of A Thanksgiving Turkey: https://www.foodnetwork.com/fn-dish/recipes/thanksgiving-chicken
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FAQs:
- Can I use boneless, skinless chicken breasts instead of a whole chicken?
Yes, you can use boneless, skinless chicken breasts instead of a whole chicken. However, you will need to adjust the cooking time as chicken breasts cook much faster than a whole chicken.
- What are some good side dishes to serve with Thanksgiving Chicken?
Some good side dishes to serve with Thanksgiving Chicken include mashed potatoes, stuffing, green bean casserole, sweet potato casserole, and cranberry sauce.
- Can I make the gravy ahead of time?
Yes, you can make the gravy ahead of time. Simply cool it completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.
- Can I freeze the Thanksgiving Chicken?
Yes, you can freeze the Thanksgiving Chicken. Simply wrap it tightly in plastic wrap
Let’s make Thanksgiving Roast Chicken
First, cut the chicken into five pieces. This is just like carving the bird, but it hasn’t been cooked yet. A friendly butcher will do this for you, or you can buy a bird already broken into parts (Farmer Focus makes one). Roasting the chicken in parts, rather than whole, allows it to cook more evenly. Plus, it means the whole carving part is already done before the bird is even cooked and the chicken cooks in under an hour. Imagine Thanksgiving dinner done and on the table in roughly 60 minutes?
Apply the dry brine to the chicken after it has been prepared. This is a mixture of salt and spices that, when applied to the entire bird and allowed to sit overnight, flavors the chicken all the way down to the bone. Seasoning chicken just before cooking will flavor the skin, but not the meat underneath. The brine is a blend of pepper, smoked paprika, onion, garlic, and light brown sugar that is ever so sweet, spicy, and slightly smoky. Total flavor bomb!.
Finally, drizzling the dry-brined chicken with oil instead of butter creates the shiniest, crackliest, crispiest skin. Unlike oil, butter contains moisture that can prevent browning. Additionally, oil has a higher smoke point than butter, so you can increase the heat significantly (essential for crispy skin) without having to worry about scorching the bird.
While Bon Appetit’s turkey may be ideal, there’s certainly cause for gratitude when it comes to a chicken that can feed a large gathering or a small family in less than an hour.