• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
    • Main Course
    • Side Dishes
    • Desserts
    • Dips and Appetizers
    • Low Carb and Keto
  • Kitchen Product Reviews
  • This for That
My Kitchen Serenity
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Main Course
  • Side Dishes
  • Desserts
  • Dips and Appetizers
  • Low Carb and Keto
  • Ingredient Substitutions
  • Subscribe
  • Shop
  • About
  • ×
    Home » Main Course » Thanksgiving Chicken

    Thanksgiving Chicken

    Published: Aug 30, 2024 by Anne Clark · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Have a small crowd to feed and you want to make a simple yet elegant meal? Then you'll really gonna love this Thanksgiving Chicken! It's very flavorful and super moist thanks to the garlic herb butter that's rubbed under the skin and on top of the skin!

    The chicken is baked in the oven on top of chopped carrots, celery, and potatoes for a great one-pan meal. But wait! There's also chopped carrots, celery, and onion stuffed in the cavity that steam inside the chicken as it cooks for another layer of flavor and added moisture.

    Baked whole chicken on top of chopped carrots, potatoes, and onions in a sheet pan.

    Why You'll Love Thanksgiving Chicken

    Nothing against a turkey (I love turkey!), but a chicken is so much more manageable. Plus, chicken is more forgiving — it cooks faster, and it’s easier to keep juicy.

    The carrots, celery, and potatoes are like a built-in side dish, you know? As the chicken cooks, all those flavorful juices drip down onto the veggies, so they get all that rich, roasted flavor. I think the potatoes are my husband's favorite!

    Thanksgiving style chicken is perfectly fine for a smaller group. However, since it's a special day, you might want serve another special side dish, so I highly recommend my Southern Cornbread Dressing which is always requested during the holidays.

    Oh, and the secret to the best roast chicken — the garlic-herb-butter! When you spread it under the skin, it helps keep the meat super juicy and flavorful. When you rub it on the outside of the skin, it gets all crispy and golden. If you like to eat the skin, you'll be amazed at the intense flavor, too.

    Ingredients for Thanksgiving Chicken

    A whole chicken and remaining ingredients measured out in individual containers.

    Whole chicken - Aim for about a 5-lb bird. You won't need the neck or gizzards that come in a pouch inside the turkey -- save those for things like stock, or Dirty Rice.

    Vegetables - carrots, celery, onion, and potatoes will be used in the pan under the chicken and for stuffing into the chicken.

    Butter - use unsalted butter because you will be mixing it with kosher salt.

    Poultry seasoning - check the label and use a salt-free version (Wal-mart brand is salt-free).

    Other seasonings - smoked paprika for added flavor, minced garlic, and some black pepper.

    Herbs - we keep it simple by using dried parsley and dried basil.

    Ingredient Substitutions

    Parsnips - they just like carrots but a little sweeter

    Leeks - have a milder, more delicate onion flavor, plus they get nice and soft when cooked.

    Turnips, sweet potaotes, rutabagas, or butternut squash - can be used instead of potatoes.

    Regular paprika - if you already have it on hand, use it. The flavor isn't as bold as smoked paprika, but it will work if you just don't want to get the smoked kind.

    Salted butter - if all you have is salted butter, then reduce the kosher salt to 1 teaspoon.

    Recipe Tips

    Set the chicken on countertop for 30 minutes to allow to come to room temperature.

    Place the pan on the center oven rack for even cooking.

    Bake chicken for approximately 15 minutes per pound or until a meat thermometer reads 165F.

    How to Make Thanksgiving Chicken

    Step 1 - chop the carrots, onions, and celery (kind of like a Mirepoix) into small pieces (these will be stuffed into the chicken cavity).

    Chopped carrots, celery, and onion in a small bowl.

    Step 2 - chop the remaining vegetables into chunks and lay them on a rimmed baking pan.

    Chopped carrots, potatoes, and celery in a roasting pan.

    Step 3 - make the garlic herb butter.

    Garlic herb butter mixed up in a bowl.

    Step 4 - place the chicken on top of the vegetables in the pan. Stuff the Mirepoix inside the cavity of the chicken.

    Whole raw chicken stuffed with Mirepoix placed on top of chopped vegetables on a sheet pan.

    Step 5 - rub half the butter mixture under the skin and the other half all over on top of the skin.

    Garlic herb butter rubbed all over the chicken.

    Step 6 - Bake as directed!

    Baked chicken and vegetables in the roasting pan.

    Side Dishes for Thanksgiving Chicken

    When I think about holiday meals, I think about them as a big feast. There's so many side dishes to choose from! If you're having a big feast, here are some tried and true side dishes you and your guests will love:

    Green Bean Casserole with its layers of green beans, creamy sauce, and cheese topped with crushed Ritz crackers!

    Sweet Potato Casserole with Pecan Topping is my abosulte favorite side dish for chicken or turkey. It's sweet and buttery with a touch of cinnamon.

    Spinach Parmesan Casserole gets some love this time of year with it's fresh spinach, parmesan cheese, and heavy cream for a super smooth sauce. Topped with panko breadcrumbs for an extra crispy topping.

    Storing and Reheating Leftovers

    Allow any leftover chicken and veggies to completely cool off. Place them in an airtight container, then place it in the refrigerator for up to 3 days. Reheat in the microwave at 50% power until warmed. If you zap the chicken at 100% power, it's possible it'll dry out and get tough (and we don't want that!).

    Frequently Asked Questions

    Do I need to baste the chicken while it’s cooking?

    No need to baste the chicken thanks to the herb-butter spread under and over the skin. The other thing about basting is it can cause the oven temperature to drop, which could slow down the cooking.

    Should I cover the chicken with foil while it’s roasting?

    Not really, I haven't had to do this. But since all ovens are slightly different, if the chicken starts to brown too quickly, you can cover it with foil but you’ll want to remove it for the last 20-30 minutes of cooking to let the skin crisp up.

    Can I use this recipe for a turkey instead?

    Definitely! The same techniques apply, though you’ll need to adjust the cooking time since a turkey takes longer to cook than a chicken. You'll also need to make a double batch of the garlic herb butter.

    Baked chicken and vegetables in the roasting pan.

    More Holiday Meals

    Explore these top recipes during the holidays!

    • rotel chicken spaghetti in blue bowl with white napkin and fork
      Easy Rotel Chicken Spaghetti
    • Cooked Chicken and Sausage Jambalaya in pan with toasted french bread on the side
      Cajun Chicken and Sausage Jambalaya
    • Baked casserole in a cast iron skillet.
      Sour Cream Noodle Bake
    • Four sliced of cooked pork tenderloin topped with sauce on brown plate.
      Cast Iron Pork Tenderloin

    If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!

    Follow me on Pinterest, Facebook, or Instagram for delicious recipe ideas!

    If you try this recipe, please rate it and leave me a comment. I'd love to hear from you!

    Recipe

    Baked whole chicken on top of chopped carrots, potatoes, and onions in a sheet pan.

    Thanksgiving Chicken

    Mirepoix refers to the combination of onion, celery, and carrots. My version may not be exactly the same as a culinary chef, but I like to use the term here, just to distinguish between the vegetable stuffing and the pan vegetables.
    5 from 1 vote
    Print Pin For Later Rate
    Course: Dinner, Entree
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 45 minutes minutes
    Time for chicken to come to room temp: 30 minutes minutes
    Total Time: 2 hours hours 45 minutes minutes
    Servings: 4
    Calories: 1006kcal
    Author: Anne Clark | My Kitchen Serenity

    Ingredients

    • 5 lb whole chicken (set on countertop for 30 minutes to allow to come to room temperature)
    • 5 whole carrots, peeled approx. 2 for the Mirepoix, 3 for the pan
    • 5 celery stalks approx. 2 for the Mirepoix, 3 for the pan
    • ½ small onion for the Mirepoix only
    • 4 small Yukon potatoes, peeled or unpeeled for the pan only
    • 1+½ tablespoon olive oil

    Garlic Herb Butter

    • 8 tablespoon unsalted butter, softened
    • 1+½ teaspoon minced garlic from a jar not dehydrated
    • 2 teaspoon course kosher salt
    • 1 teaspoon dried parsley flakes
    • 1 teaspoon dried basil flakes
    • 1 teaspoon salt-free poultry seasoning Walmart brand is salt-free
    • ¼ teaspoon smoked paprika
    • ¼ teaspoon black pepper
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350F. Pat dry the chicken with paper towels. Remove the neck and giblets from the cavity of the chicken and discard. Gently separate the skin from the meat with your fingers, trying not to tear the skin. Set aside for now. Wash and dry your hands 🙂
    • Make the Mirepoix: Chop about 1-½ carrots, 1-½ celery stalks, and the onion into ½-inch small pieces. You will need ½ cup of each vegetable. The pieces need to be small because they will get stuffed inside the chicken. Place the Mirepoix in a bowl and set aside for now.
    • For the pan vegetables: Chop 3 carrots, 3 celery stalks, and 4 potatoes into chunks. Place the chopped vegetables on the bottom of a rimmed roasting pan or broiler pan (recipe tested using a 12" x 16" x 1" broiler pan) without a rack. Drizzle olive oil over the vegetables and toss until the vegetables are coated. Spread the vegetables evenly in the pan.
    • Make the garlic herb butter: In a small bowl, add the butter, garlic, salt, parsley, basil, poultry seasoning, smoked paprika, and pepper. Stir until well blended.
    • Place the chicken on top of the vegetables that are in the roasting pan.
    • Stuff the Mirepoix inside the cavity of the chicken.
    • Rub half of the garlic herb butter on the meat under the skin of the chicken. Try to get the butter mixture under the skin of the breasts, thighs, and legs as best you can.
    • Rub the remaining butter mixture all over the outside of the chicken.
    • Place the pan on the center oven rack. Bake for 15 minutes per pound of chicken or until a meat thermometer reads 165F. For me, the chicken was done at 75 minutes. Remove the chicken from the oven and let it rest about 10 minutes before serving.

    Notes

    Depending on your oven, a 5-lb chicken can take 1 hour and 45 minutes to reach 165F.  However, if you let the chicken rest on the countertop for at least 30 minutes before you begin the recipe, the cook time will be shorter.  For me, the chicken as done at 1 hour 15 minutes.
    Set the chicken on countertop for 30 minutes to allow to come to room temperature.
    Place the pan on the center oven rack for even cooking.
    Bake chicken for approximately 15 minutes per pound or until a meat thermometer reads 165F.
    Store leftovers covered for up to 3 days.
    Need another side?  Try my famous Cornbread Dressing!
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Calories: 1006kcal | Carbohydrates: 40g | Protein: 55g | Fat: 69g | Saturated Fat: 27g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 1425mg | Potassium: 1537mg | Fiber: 6g | Sugar: 6g | Vitamin A: 13923IU | Vitamin C: 44mg | Calcium: 103mg | Iron: 5mg

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    « Mississippi Caviar
    Apple Pie Filled Cinnamon Rolls »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Profile picture pose outside in front of tall brown grass in lavender floral blouse

    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

    I’d love to hear from you!

    Recently Updated

    • Cooked Cajun spaghetti on white plate with two slices of buttered French bread on the side.
      Cajun Sausage Spaghetti
    • Baked cookies piled high in a large, black bowl.
      Homestyle Blueberry Oatmeal Cookies
    • Baked and sliced meatloaf on a white serving platter.
      Bacon Cheeseburger Meatloaf
    • Overhead view of a bowl of etoufee with white rice. Sliced green onions for garnish. With sliced, toasted French bread in the background.
      Cajun Crawfish Etouffee

    Seasonal Favorites

    • baked cornbread dressing in white rectangular casserole dish with wooden serving spatula on the side
      Southern Cornbread Dressing
    • Whole Chocolate Chess Pie in white pie plate with silver pie server on the side and blue napkin
      Easy Chocolate Chess Pie
    • baked cheese macaroni in white oblong casserole dish with silver spoon scooping
      Southern Mac and Cheese Baked
    • baked and glazed cake with slice on cake server
      Easy Apricot Nectar Cake with Glaze
    • baked casserole in a white oblong dish with one serving removed and wooden spoon sitting on top of casserole
      Cheesy Cabbage Casserole
    • baked squares on white oblong platter and round plate
      Keto Pumpkin Bars with Candied Pecan Topping

    Popular Recipes

    • brats in buns topped with red, green, and yellow bell pepper strips on top. Sauerkraut in bowl in background.
      How to Cook Brats in the Oven
    • baked beans in white bowl
      Baked Beans with Ground Beef
    • rotel chicken spaghetti in blue bowl with white napkin and fork
      Easy Rotel Chicken Spaghetti
    • three baked muffins on white plate
      Easy Banana Nut Muffins Recipe
    • Easy BLT Dip with Cream Cheese
    • stuffed peppers with cauliflower rice
      Keto Stuffed Bell Peppers

    Cajun Favorites

    • Cooked Chicken and Sausage Jambalaya in pan with toasted french bread on the side
      Cajun Chicken and Sausage Jambalaya
    • Red beans and sausage next to rice on brown plate with cornbread on the side.
      Easy Cajun Red Beans and Rice
    • Baked chicken breast with potato wedges and green salad on the side.
      Cajun Butter Chicken
    • Baked Casserole in white oblong dish with wooden spoon
      Easy Shrimp and Rice Casserole
    • fried green tomatoes stacked on white plate with shrimp creole sauce poured on top
      Fried Green Tomatoes with Shrimp Cajun Sauce
    • cooked jambalaya in pan on wooden table with glass of water and white bowl on the side and blue and white striped kitchen towel in the background
      Easy Keto Jambalaya Recipe

    Profile picture pose outside in front of tall brown grass in lavender floral blouse

    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

    I’d love to hear from you!

    Recently Updated

    • Easy Lemon Lush Dessert
    • One cooked and seasoned pork chop with a pat of butter on top on a white serving plate.
      Easy Buttermilk Brined Pork Chops
    • Baked meatball sliders on white serving platter.
      Easy Hawaiian Roll Meatball Sliders
    • Three layer carrot cake with cream cheese frosting in between the layers and on top. Sides not frosted.
      Carrot Cake with Cream Cheese Frosting

    Seasonal Favorites

    • baked cornbread dressing in white rectangular casserole dish with wooden serving spatula on the side
      Southern Cornbread Dressing
    • Whole Chocolate Chess Pie in white pie plate with silver pie server on the side and blue napkin
      Easy Chocolate Chess Pie
    • baked cheese macaroni in white oblong casserole dish with silver spoon scooping
      Southern Mac and Cheese Baked
    • baked and glazed cake with slice on cake server
      Easy Apricot Nectar Cake with Glaze
    • baked casserole in a white oblong dish with one serving removed and wooden spoon sitting on top of casserole
      Cheesy Cabbage Casserole
    • baked squares on white oblong platter and round plate
      Keto Pumpkin Bars with Candied Pecan Topping

    Popular Recipes

    • brats in buns topped with red, green, and yellow bell pepper strips on top. Sauerkraut in bowl in background.
      How to Cook Brats in the Oven
    • baked beans in white bowl
      Baked Beans with Ground Beef
    • rotel chicken spaghetti in blue bowl with white napkin and fork
      Easy Rotel Chicken Spaghetti
    • three baked muffins on white plate
      Easy Banana Nut Muffins Recipe
    • Easy BLT Dip with Cream Cheese
    • stuffed peppers with cauliflower rice
      Keto Stuffed Bell Peppers

    Cajun Favorites

    • Cooked Chicken and Sausage Jambalaya in pan with toasted french bread on the side
      Cajun Chicken and Sausage Jambalaya
    • Red beans and sausage next to rice on brown plate with cornbread on the side.
      Easy Cajun Red Beans and Rice
    • Baked chicken breast with potato wedges and green salad on the side.
      Cajun Butter Chicken
    • Baked Casserole in white oblong dish with wooden spoon
      Easy Shrimp and Rice Casserole
    • fried green tomatoes stacked on white plate with shrimp creole sauce poured on top
      Fried Green Tomatoes with Shrimp Cajun Sauce
    • cooked jambalaya in pan on wooden table with glass of water and white bowl on the side and blue and white striped kitchen towel in the background
      Easy Keto Jambalaya Recipe

    Footer

    collage of all featured articles

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy and Disclosure
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    29 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.