Thanksgiving Chicken Recipe ~ How To Cook Roast Chicken Step by Step

Thanksgiving Chicken Recipe ~ How To Cook Roast Chicken Step by Step

If you’re not a fan of turkey or you
just want a Thanksgiving dinner a little more manageable for two to four
people then roasting a whole chicken may be the answer for you. I’m Tess and I
will show you step-by-step how to prepare and cook a Thanksgiving chicken.
Stay tuned. In my holiday recipe playlist you will see I have lots of Thanksgiving
videos for delicious homemade food. Step-by-step instructions on how to
brine and roast a turkey, how to make the gravy, lots of side dish recipes and of
course we can’t forget the yummy desserts! If you have a chance please
take a look. They just might give you some ideas for the holidays. I am
preparing the chicken very similar to the way I prepare my turkey. You can
brine the chicken but I’m skipping this step to make it simpler. I’m starting by making the seasoned
butter rub. I have a half a stick of room-temperature butter and I’m adding
in a tablespoon of olive oil. This will help make it more spreadable and give
the skin a nice golden color. For the seasonings I have 1/2 a teaspoon of salt,
1/4 teaspoon of white pepper and you can use black pepper, 1 teaspoon of parsley,
1/2 a teaspoon of poultry seasoning and this gives a nice classic Thanksgiving
taste, quarter teaspoon of savory or you can use sage, quarter teaspoon of thyme for
that earthy flavor and finally a quarter teaspoon of garlic powder. You can use a
spoon or fork to mix this. The idea is to get it well mixed and incorporated. These are the aromatics that I will be
using to stuff the chicken and also make a bed for the chicken to set in the pan.
I have some herbs from my garden of rosemary, sage, thyme and parsley. The
vegetables are an array of onions, carrots and celery. I have some garlic
and we can’t forget the lemon that gives us a pop of brightness. With the seasoned
butter rub and these aromatics combined this will add a tremendous amount of
Thanksgiving goodness and flavor. I have my oven preheating to 425 degrees
Fahrenheit. I placed some of my veggies and herbs on the bottom of a baking pan
and the chicken will set on top so it cooks more evenly. The remainder of the
onions, lemon and herbs will be stuffed inside the chicken cavity and again this
is to help flavor and cook the chicken evenly. I have an eight pound whole
chicken and this will feed a good number of people. You can certainly use a
smaller chicken but I wanted some leftovers for some recipes. I rinsed and
trimmed the chicken and now seasoning the inside the cavity with some salt. Now
I’m stuffing everything inside the chicken. I like to put the fresh herbs
near the center but I just stuff it as it fits. As the chicken cooks these
aromatics will release a lot of flavor. Once that is done I’m going to apply my
seasoned butter under and over the chicken skin. There is a thin membrane
that connects the skin to the meat. Just gently slide your hand under the skin
and break or disconnect that membrane. Try not to tear the skin and if you do
it’s not the end of the world. I’m placing about a third of the seasoned
butter under the skin and the other two-thirds will be rubbed on the outside.
I’m making sure I get the breast area and also as far as I can reach on the
legs. Just take your time. Finally giving the outside a good rubdown with the
remaining butter. This will melt to make a nice golden crust and some awesome
juices for our gravy. I tucked the wings under the chicken and
tied the legs together with twine and again this is to help evenly cook the
chicken. Finally I’m adding about a half a cup of water to the bottom. The veggies
and the chicken will produce some juices. I will check on the chicken throughout
the cooking and will add more if needed. You will need about 2 cups of juices for the
gravy. The chicken is going into a preheated
425 degree fahrenheit oven for 1/2 to 2 hours. If you find the skin is getting
browner than you like you can tent the top with foil to prevent burning.
It took the chicken 1 hour and 50 minutes to thoroughly cook. You want the
internal temp of the chicken to be 165 to 170 and when you insert the meat
thermometer you want it in the thickest part of the thigh but not touching the
bone. Remove the chicken from the pan and let it rest for 15 to 20 minutes before
cutting. With the juices I made some chicken
gravy and I’m serving with stuffing, mashed potatoes and Brussels sprouts. If
you would like to see the recipes for the gravy and stuffing you’ll be able to
find them on my Holiday video playlist. The recipes for the mashed potatoes and
Brussels sprouts and more is coming soon. The Thanksgiving chicken came out tender
and full of flavor. All the seasonings screamed Thanksgiving! A warm and
comforting meal. If you don’t like Turkey then you may want to try Thanksgiving
chicken. Stay tuned because I have lots of recipes and ideas to come. Wishing you
all a wonderful Holiday season. Take care and enjoy! If you like this video recipe please hit
the like and subscribe button. Remember to hit the bell next to the subscribe to
make sure that you get my future video recipes. You can also find me on Facebook
and at my website. Feel free to share this recipe and my channel with your
friends and family. And until next time… Much Love!

11 thoughts on “Thanksgiving Chicken Recipe ~ How To Cook Roast Chicken Step by Step”

  1. Thanks for sharing your recipe. πŸ‘πŸ‘πŸ‡°πŸ‡·Hello. I am a chef in Korea. It's great to see various dishes on your channel. Thank you for sharing.πŸ‡°πŸ‡·

  2. Happy Thanksgiving Tess πŸ™†πŸ»β€β™€οΈπŸ™†πŸ»β€β™€οΈπŸ™πŸ»πŸ™πŸ»πŸ€“πŸ€“

  3. Tess, I just love your voice and of course your recipesπŸ˜ŠπŸ’–! Happy Holidays and God's continued blessings be upon you and your entire family, in Jesus' Holy and Beautiful name, AMENπŸ™Œβ˜πŸ™πŸ’«πŸ’•βœ¨πŸ˜Š!!!!!!!

  4. You're killing me here, Tess! I want some and I want it right now! All my guests eat only chicken breasts. Any idea for how long I should allow to cook those? I'll still be using your recipe for the butter and herbs, etc., and setting the breasts on the veggies. Any help would be very much appreciated. Your recipes rule!!!!

Leave a Reply

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