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.
Servings 5 servings
Calories 340kcal
Ingredients
- 4.5-5 pound whole chicken
- 1 tablespoon olive oil Use enough to fully coat the chicken.
- kitchen twine If you aren't spatchcocking the chicken.
Homemade Spice Blend or use any Store-Bought Rub
- 1/2-1 tablespoon poultry seasoning
- 1-2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Pat chicken dry. Remove all of the contents from the inner cavity if you have them.
- If you aren't spatchcocking (removing the backbone) the chicken, truss the chicken by tying the legs together with kitchen twine and tucking the wingtips under the body.If you are spatchcocking see notes for step by step instructions.
- Drizzle the chicken with olive oil.
- Season the entire chicken and rub the spices into the skin. Ensure the chicken is fully coated with spices. Additional spices if necessary.
- Place the chicken on a roasting rack in a roasting pan or cast iron skillet, breast-side up.
- Roast the chicken in the preheated oven for about 1 hour and 20 minutes to 1 hour and 40 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees. The cooking time will vary depending on the size of the chicken, so it's essential to use a meat thermometer to ensure it is done.A spatchcock chicken will need to roast for 40-50 minutes.
- Allow the chicken to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle. If you slice too soon it will result in dry chicken. Be careful removing the can so you don't spill any beer.
Notes
- Feel free to season the chicken with any of your favorite rubs.
- Ensure the chicken is fully coated with spices. Add additional spices if necessary.
- You will need to let the chicken rest for at least 15 minutes prior to slicing. While the chicken rests, moisture is redistributed. back into the meat. If you slice into it immediately, the juice will run out and you will end up with dry chicken.
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- 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.
- 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.
- 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.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 2g | Protein: 33g | Fat: 22g