Thanksgiving Chicken Recipe

This Thanksgiving Chicken Recipe is perfect for anyone looking for a delicious twist on the classic Thanksgiving feast. This mouthwatering dish is seasoned with a homemade blend of spices and roasted to perfection in the oven. We provide all of the tips and tricks for tender, juicy, and flavorful meat.

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Can You Eat Chicken on Thanksgiving?

Chicken is not a traditional dish for Thanksgiving in the United States. The centerpiece of the Thanksgiving meal is typically a roasted turkey. However, some people may choose to prepare chicken as an alternative main dish for Thanksgiving, especially if they have a smaller gathering or just prefer chicken over turkey.

So many people complain turkey is too dry for them, Even though, I will argue my Cajun Turkey, Traeger Smoked Turkey, and Tender Spatchocked Turkey recipes are far from dry! I also inject them with butter for ultimate flavor, but I digress. I get it! Sometimes you just want chicken for the main event.

Roasted chicken can be seasoned and cooked in a similar way to roast turkey, and it can be accompanied by traditional Thanksgiving side dishes such as Cornbread Dressing, Slow Cooker Cranberry Sauce, Buttermilk Mashed Potatoes, and other vegetables.

What Size Chicken to Buy/How to Plan For Guests

A whole chicken typically yields about 2 servings per pound. For example, a 4-pound chicken can serve approximately 8 guests. For a gathering of around 4 to 6 people, a 4 to 5-pound whole chicken should be sufficient (with no intentions for seconds or leftovers).

For 6 to 8 people, a 5 to 7-pound chicken should work well. If you’re serving more than 8 people, consider getting multiple chickens or a larger chicken.

If you’re serving other main dishes or substantial side dishes, you can adjust the size of the chicken accordingly. For larger gatherings with multiple dishes, you might consider multiple chickens if needed.

If you want to ensure leftovers or plan for guests with heartier appetites, it’s a good idea to get more than 1 chicken.

How to Thaw

Refrigerator

1. Place the chicken in its original packaging or a leak-proof plastic bag to prevent cross-contamination.
2. Put the wrapped chicken on a tray or in a shallow dish to catch any potential dripping.
3. Thaw the chicken in the refrigerator on the bottom shelf where it can’t come into contact with other foods.
4. Allow enough time for thawing. It will take around 24 hours of thawing time for every 5 pounds of chicken. A 5-pound chicken will take about 24 hours to thaw, while an 8-pound chicken will take about 48 hours.
5. Once thawed, cook the chicken immediately, or if you need to store it for a short time, consume it within 1-2 days.

Cold Water

1. If you need to thaw the chicken more quickly, you can use the cold water thawing method.
2. Ensure the chicken is in a leak-proof plastic bag to avoid water absorption and cross-contamination.
3. Submerge the wrapped chicken in cold water in a large bowl or sink. Change the water every 30 minutes to keep it cold.
4. Thawing time using this method will vary depending on the size of the chicken. It will take about 2-3 hours for a 5-pound chicken.

How to Prep the Chicken

You will need to remove the contents of the inner cavity. Some whole chickens are sold with the giblets still inside and sometimes sealed in a bag within the body cavity. Check to see if yours has them and remove them.

Giblets are the little bundle of parts and usually include the neck, and the gizzard, which is a muscle that grinds up food before it enters the digestive system, the heart, and the liver. Some people save these and cook them up or make gravy. You can discard them if you wish.

Spices and Herbs

I use a blend of poultry seasoning, smoked paprika, onion powder, garlic powder, salt, and pepper. From time to time I also like to swap out the poultry seasoning with lemon pepper seasoning. Here are more options:

• Thyme: A classic herb that complements chicken with its earthy and slightly lemony flavor.
• Rosemary: Imparts a pine-like, fragrant flavor that pairs well.
• Sage: Offers a savory and slightly peppery taste that complements the dish.
• Parsley: Adds a fresh and bright flavor to the finished dish.
• Oregano: Gives a Mediterranean twist to the roasted chicken with its earthy and aromatic flavor.
• Basil: Provides a sweet and aromatic taste, particularly when combined with tomatoes.

How to Make Thanksgiving Chicken

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Pat chicken dry.
2. If you aren’t spatchcocking the chicken, truss the chicken by tying the legs together with kitchen twine and tucking the wingtips under the body.
3. Drizzle the chicken with olive oil.
4. Season the entire chicken and rub the spices into the skin. Ensure the chicken is fully coated with spices. Additional spices if necessary.
5. Place the chicken on a roasting rack in a roasting pan or cast iron skillet, breast-side up.
6. Roast the chicken.x

Cook Time/How Long to Cook

The cook time for a chicken that is not spatchcocked is roughly 20 minutes per pound. So, a 4-pound chicken will take approximately 1 hour and 20 minutes to 1 hour and 40 minutes to cook.

A spatchcocked chicken will take around 45 minutes to cook.

Optional Spatchcocking

Spatchcock chicken allows the chicken to cook more evenly on a level surface. It’s a cooking method that will butterfly the chicken and allow it to cook faster. With a regular roasted chicken, you typically run the risk of burning the wings and/or legs much faster than the breasts will cook.

This method will help a lot with that! It’s completely optional and up to you if you want to do. To do this, you will have to remove the backbone from the chicken. This will open it up and allow it to lay flat. I like to use these cooking shears from Amazon. You can also use a knife, be careful!

Here’s how you do it:

1. Place the chicken breast side down and locate the backbone of the chicken. It runs down the middle of the back and below the neck.
2. Glide your sharp cooking shears or knife along the side of the backbone and cut to remove it. Do this for both sides of the backbone to remove it completely.
3. Flip the chicken over and flatten the breasts of the chicken with your hands. Turn the drumsticks so that they are positioned properly. I like to tuck the wings back below the breast. This helps keep them from browning quickly and is great for presentation.

What Type of Pan to Use

• Roasting Pan: A roasting pan is specifically designed for roasting meats and poultry. It typically has a sturdy construction, with handles on the sides for easy transport in and out of the oven. Roasting pans often come with a roasting rack that elevates the chicken above the pan’s bottom. This allows hot air to circulate around the chicken, promoting even cooking and ensuring that the meat doesn’t sit in its own juices.
• 2. Oven-Safe Baking Dish: If you don’t have a roasting pan, a large oven-safe baking dish can also work well for roasting chicken. I love to use my 12-inch cast iron skillet. Choose a dish that is deep enough to hold the chicken.

Regardless of the type of pan you use, make sure it’s large enough to accommodate the chicken without crowding. Having enough space around the chicken ensures proper air circulation, leading to even cooking and crispy skin.

How to Keep it Juicy

• You can inject the chicken with a butter marinade or place small pieces of butter underneath the skin of the chicken before it bakes. My favorite butter injection is this one from Tony Chachere’s. It comes with instructions on how to use.
• Don’t overcook it. Overcooked chicken is always dry. To avoid overcooking, use a meat thermometer to check the internal temperature of the thickest part of the chicken (without touching the bone). The chicken is safe to eat when it reaches an internal temperature of 165 degrees.
• If the skin begins to brown too quickly, tent the chicken loosely with foil to prevent it from burning while allowing the inside to continue cooking.

How to Get Crispy Skin

• Rub the skin with oil or melted butter and season it generously with spices and salt. The texture of the spices aids in crisping.
• If you aren’t spatchcocking the chicken, place the chicken on a roasting rack. This allows hot air to circulate around the entire chicken, ensuring even cooking and crispy skin all around.
• Roast the chicken uncovered, so the skin can dry out and get crispy. Covering the chicken will trap moisture and prevent crisping.

Allow the Chicken to Rest

When meat is cooked, the heat causes the juices inside to move toward the center of the meat. Resting the meat allows those juices to redistribute throughout the meat, resulting in a juicier and more flavorful final product.

Resting allows the internal temperature of the meat to stabilize and the juices to redistribute, which helps the chicken retain its moisture and tenderness. If you were to cut into the chicken immediately after removing it from the smoker, the juices would flow out and the chicken would be dry and less flavorful.

How to Carve

1. Remove the Legs and Thighs: Start by cutting through the skin between the breast and the leg. Use your hand or a carving fork to pull the leg away from the body, exposing the joint. Cut through the joint to remove the leg and thigh from one side. Repeat the process on the other side.
2. Separate the Drumsticks from the Thighs: Locate the joint between the drumstick and the thigh. Use your knife to cut through the joint to separate the drumstick from the thigh. Repeat on the other side.
3. Carve the Breast Meat: Make a horizontal cut along the breastbone, starting at the wing joint and ending near the wishbone. Continue slicing along the bone, using gentle downward strokes to remove the breast meat in one piece. Repeat on the other side.
4. Slice the Breast Meat: Place the breast meat skin-side up and make diagonal slices across the grain. This ensures tender and easy-to-eat slices of chicken.

Pair With These Recipes

Roasted Okra
Steakhouse Creamed Spinach
Southern Creamed Corn
Southern Mustard Greens
Fried Potatoes and Onions
Mashed Sweet Potatoes
Smothered Potatoes and Onions
Ranch Mashed Potatoes
Au Gratin Potatoes with Bacon and Cheese

More Main Dish Recipes

Boneless Turkey Breast Roast
Baked Turkey Wings
Southern Neck Bones
Buffalo Chicken Tenders
Baked Crab Legs
Soul Food Southern Oxtail
Bone-In or Boneless Garlic Prime Rib
Eye of Round Roast Beef
Braised Beef Chuck Short Ribs