Juicy Thanksgiving Chicken
A flavorful and aromatic roasted chicken perfect for Thanksgiving or any festive gathering. This dish features crispy skin, tender meat, and rich herbal and citrus flavors—an easy and delicious alternative to traditional turkey.
Equipment
- Roasting Pan
- Meat Thermometer
- Basting Brush
- Knife
- Cutting Board
Ingrédients
Main Ingredients
- 1 whole chicken about 4–5 pounds
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 lemon halved
- 4 cloves garlic crushed
- 1 onion quartered
- 1 cup chicken broth
Instructions
- Preheat the oven to 425°F (220°C). Wash the chicken under cold water and pat dry completely with paper towels to ensure crispy skin.
- Rub the chicken all over with olive oil, making sure to coat evenly inside and out.
- Season generously with salt, black pepper, thyme, and rosemary, including inside the cavity.
- Stuff the cavity with halved lemon, crushed garlic, and quartered onion to infuse flavor and retain moisture.
- Place the seasoned chicken in a roasting pan and pour the chicken broth into the pan around it to keep the meat moist.
- Roast the chicken for about 90 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
- Remove from oven and let the chicken rest for 10–15 minutes before carving to allow juices to redistribute.
- Carve and serve with pan juices, mashed potatoes, and roasted vegetables for a complete holiday meal.
Notes
For added flavor, brine the chicken for a few hours before cooking. Substitute lemon with orange for a citrus twist. Leftovers make excellent sandwiches or salads and can be refrigerated for up to 4 days or frozen for 3 months.