This Thanksgiving, elevate your holiday table with a spectacular Roasted Chicken that promises to be both a crowd-pleaser and an unforgettable centerpiece. While tradition often dictates turkey, our mouthwatering Thanksgiving Chicken Recipe offers a delightful and equally festive alternative, perfect for intimate gatherings or when you simply prefer the rich, succulent flavor of chicken. This recipe is meticulously seasoned with a homemade blend of aromatic spices and herbs, then roasted to golden-brown perfection in the oven, ensuring tender, juicy meat with irresistibly crispy skin. We’ve compiled all the essential tips and expert tricks to guide you through preparing a flavorful and moist whole roasted chicken that will leave your guests asking for seconds.
This post contains affiliate links. Please read my full disclosure here.
Table of Contents
Can You Eat Chicken on Thanksgiving?
While the roasted turkey proudly holds its place as the traditional centerpiece of the Thanksgiving feast in the United States, there’s absolutely no reason why a succulent roasted chicken can’t grace your holiday table. In fact, choosing chicken for Thanksgiving is becoming an increasingly popular and practical option for many families. Some individuals find turkey to be notoriously dry, a common complaint despite expert cooking techniques. While I can proudly say my Cajun Turkey, Traeger Smoked Turkey, and Tender Spatchcocked Turkey recipes are designed for ultimate juiciness—often enhanced with butter injections for maximum flavor—it’s completely understandable to prefer chicken.
There are numerous benefits to opting for a whole roasted chicken. For smaller gatherings, a turkey can be an overwhelming amount of food, leading to excessive leftovers (unless that’s your goal!). Chicken offers a more manageable portion size, cooks faster, and can be seasoned and prepared in much the same way as a turkey, allowing you to enjoy all the festive flavors without the extensive cooking time or logistical challenges of a large bird. It pairs beautifully with all the classic Thanksgiving side dishes, from savory Cornbread Dressing to tangy Slow Cooker Cranberry Sauce, and creamy Buttermilk Mashed Potatoes. Ultimately, Thanksgiving is about gathering with loved ones and enjoying delicious food; if roasted chicken brings more joy and less stress to your holiday, then it’s the perfect choice!
What Size Chicken to Buy/How to Plan For Guests
Choosing the right size chicken is crucial for ensuring everyone gets enough to eat without too much waste. A good rule of thumb is that a whole chicken typically yields about 2 servings per pound. This calculation helps you estimate how much chicken you’ll need based on your guest count and their appetites.
- For 4 to 6 people: A 4 to 5-pound whole chicken should be sufficient if you’re not expecting many second helpings or aiming for a lot of leftovers. This size is ideal for smaller, more intimate Thanksgiving celebrations.
- For 6 to 8 people: A 5 to 7-pound chicken will likely serve this group well. If you have particularly hearty eaters or want to guarantee some leftovers for delicious next-day sandwiches, consider scaling up slightly or preparing two smaller chickens.
- For more than 8 people: Instead of searching for an exceptionally large chicken, which can cook unevenly, it’s often more practical and yields better results to roast multiple chickens. Two 4-5 pound chickens, for example, will cook more consistently than one 10-pound bird.
Remember to consider other dishes on your menu. If you have an abundance of substantial side dishes or other main courses, you might reduce the chicken portion per person. Conversely, if the chicken is the star of the show, factor in a bit more per guest. When in doubt, it’s always better to have a little extra, especially if you anticipate guests with heartier appetites or simply love having delicious leftovers to enjoy the day after Thanksgiving.
How to Thaw Your Thanksgiving Chicken
Properly thawing your whole chicken is essential for both food safety and ensuring an evenly cooked, delicious result. Here are two safe and effective methods:
Refrigerator Thawing (Recommended)
This is the safest and most recommended method, though it requires ample planning time.
- Preparation: Keep the chicken in its original packaging or place it in a leak-proof plastic bag to prevent any juices from contaminating other foods in your refrigerator.
- Containment: Always place the wrapped chicken on a tray or in a shallow dish with raised edges. This will catch any potential drips and maintain a sanitary environment.
- Placement: Thaw the chicken on the lowest shelf of your refrigerator. This further reduces the risk of cross-contamination by ensuring any accidental leaks don’t drip onto ready-to-eat foods.
- Timeframe: Allow approximately 24 hours of thawing time for every 5 pounds of chicken. A 5-pound chicken will typically thaw in about 24 hours, while an 8-pound chicken will need closer to 48 hours. Plan accordingly based on your chicken’s weight.
- Post-Thaw: Once completely thawed, the chicken should be cooked immediately or stored in the refrigerator for no more than 1-2 additional days.
Cold Water Thawing (Faster Method)
If you’re short on time, the cold water method can speed up the thawing process, but it requires more attention.
- Seal Securely: Ensure the chicken is in a completely leak-proof plastic bag. This is critical to prevent the chicken from absorbing water, which can dilute its flavor and make it watery, and to avoid cross-contamination in your sink.
- Submerge: Place the wrapped chicken in a large bowl or a clean sink and submerge it entirely in cold tap water.
- Change Water Frequently: To keep the water cold and ensure continuous thawing, change the water every 30 minutes. This prevents the outer layers of the chicken from entering the “danger zone” where bacteria can multiply rapidly.
- Thawing Time: The thawing time will vary depending on the chicken’s size. A 5-pound chicken can take approximately 2-3 hours using this method.
- Cook Immediately: Chicken thawed using the cold water method must be cooked immediately after it’s fully thawed.
Never thaw chicken at room temperature, as this can encourage rapid bacterial growth.
Preparing Your Whole Chicken for Roasting
Before you begin seasoning and roasting your magnificent Thanksgiving chicken, a few crucial preparation steps are needed to ensure the best results.
The first step involves checking the inner cavity of the chicken. Many whole chickens are sold with a small bundle of giblets tucked inside, sometimes in a sealed bag. These giblets typically include the neck, the gizzard (a muscular organ that helps with digestion), the heart, and the liver. It’s essential to remove these before cooking. Carefully reach into the cavity and pull out any contents you find.
Once removed, you have a couple of options for the giblets. Some cooks cherish these components and use them to make flavorful gravy, enriching the drippings from the roasted chicken, or even incorporating them into stuffing for an added layer of savory depth. Others prefer to simply discard them. The choice is yours, but ensuring they are removed before roasting is a must for proper cooking and a pleasant eating experience. After removing the giblets, give the chicken a quick rinse under cold water, then pat it thoroughly dry with paper towels. A dry surface is key for achieving that coveted crispy skin!
The Perfect Spice and Herb Blend
The secret to a truly outstanding Thanksgiving chicken lies in a robust and aromatic seasoning blend. My go-to combination features classic poultry seasoning for an earthy foundation, smoked paprika for a hint of smoky depth and beautiful color, along with essential onion powder, garlic powder, salt, and freshly ground black pepper. This blend creates a deeply savory crust that enhances every bite.
However, don’t hesitate to customize the flavors to your preference. Occasionally, I swap out traditional poultry seasoning for lemon pepper seasoning to add a bright, zesty kick. Here are more fantastic herbs and spices that pair wonderfully with roasted chicken:
- Thyme: A quintessential poultry herb, thyme offers an earthy, slightly minty, and subtly lemony flavor that beautifully complements chicken.
- Rosemary: Known for its distinctive pine-like aroma and pungent flavor, fresh or dried rosemary infuses the chicken with a fragrant, robust essence. It pairs particularly well with garlic.
- Sage: Offering a savory, slightly peppery, and piney taste, sage is a traditional holiday herb that brings a comforting, rustic flavor profile to your roasted bird.
- Parsley: While often used as a garnish, incorporating fresh chopped parsley into your rub adds a vibrant, fresh, and slightly peppery note, enhancing the overall brightness of the dish.
- Oregano: For a Mediterranean twist, oregano provides an earthy, warm, and slightly bitter flavor that is incredibly aromatic and pairs well with many spice blends.
- Basil: Sweet and aromatic, basil can add a lovely depth, especially when combined with other herbs and spices. It’s fantastic in rubs, offering a fresh, herbaceous background.
Feel free to experiment with these herbs, either individually or in combinations, to create a unique flavor profile that perfectly suits your Thanksgiving spread.
Step-by-Step: How to Make Thanksgiving Chicken
Preparing a show-stopping Thanksgiving chicken doesn’t have to be complicated. Follow these straightforward steps to achieve a perfectly roasted, flavorful bird. Detailed measurements for our homemade spice blend can be found in the recipe card below.
- Prepare the Chicken: Begin by thoroughly patting your whole chicken dry with paper towels. A dry surface is crucial for achieving crispy skin. If your chicken includes giblets in the cavity, remove them as outlined in the “Preparing Your Whole Chicken” section.
- To Truss or Not to Truss: If you are not opting to spatchcock (butterfly) your chicken, trussing is recommended. To truss, simply tie the legs together securely with kitchen twine and tuck the wingtips underneath the body of the chicken. This helps the chicken cook more evenly and maintain a neat, appealing shape.
- Oil the Chicken: Drizzle the entire chicken generously with olive oil. The oil acts as a binder for the spices and helps promote a golden, crispy skin.
- Season Generously: This is where the magic happens! Thoroughly season the entire surface of the chicken with your chosen spice blend. Don’t be shy; ensure every nook and cranny is coated. Gently rub the spices into the skin to create a flavorful crust. If needed, add more spices to ensure full coverage.
- Prepare for Roasting: Place the seasoned chicken, breast-side up, on a roasting rack set in a sturdy roasting pan, or directly into a large cast iron skillet. The roasting rack allows hot air to circulate all around the chicken, which is vital for even cooking and crispy skin.
- Roast to Perfection: Transfer the chicken to a preheated oven and roast according to the time guidelines provided in the “Achieving Perfect Cook Time” section below.
These simple steps will guide you to a Thanksgiving chicken that is beautifully golden, wonderfully aromatic, and incredibly delicious.
Achieving Perfect Cook Time
Cooking a whole chicken to perfection requires attention to temperature, not just time. While general guidelines exist, an accurate meat thermometer is your best friend to ensure your Thanksgiving chicken is safely cooked, juicy, and never dry.
- For a whole chicken (not spatchcocked): As a general rule, allow approximately 20 minutes of cooking time per pound of chicken when roasting at a higher temperature like 400-425°F (200-220°C). Therefore, a 4-pound chicken will typically require about 1 hour and 20 minutes to 1 hour and 40 minutes to cook through. Larger birds will naturally take longer.
- For a spatchcocked chicken: One of the key advantages of spatchcocking is a significantly reduced cooking time. Because the chicken lies flat and presents more surface area to the heat, a spatchcocked chicken will often cook in about 45-50 minutes, depending on its size and your oven. This faster cooking can be a huge advantage on a busy holiday.
Crucial Tip: Use a Meat Thermometer! The most reliable way to determine if your chicken is done is by checking its internal temperature. Insert a meat thermometer into the thickest part of the thigh, making sure not to touch the bone. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). The breast meat should also register 165°F. Remember that the temperature will continue to rise slightly after the chicken is removed from the oven due to carryover cooking, so pulling it out a few degrees before 165°F is acceptable.
Optional Spatchcocking for Faster, Even Cooking
Spatchcocking, also known as butterflying, is a fantastic technique that involves removing the chicken’s backbone, allowing it to lie flat. This simple preparation method offers several significant advantages for roasting, especially for a holiday meal:
- Even Cooking: When a chicken is roasted whole, the breast meat, being leaner, tends to cook faster than the thighs and legs. This often results in dry breast meat by the time the darker meat is fully cooked. Spatchcocking allows the entire chicken to cook on a more level surface, distributing heat more evenly. The breasts are less exposed and cook at a similar rate to the thighs, ensuring both dark and white meat are perfectly tender and juicy.
- Faster Cooking Time: By spreading the chicken flat, more surface area is exposed to the oven’s heat. This dramatically reduces the overall cooking time, which is a huge benefit when you’re managing multiple dishes on Thanksgiving. A spatchcocked chicken can often cook in about half the time of a traditional whole roasted chicken.
- Crispier Skin: With the chicken laid flat, the skin is uniformly exposed to the heat, leading to an incredibly crispier skin all over, rather than just on the top.
How to Spatchcock Your Chicken:
This process is easier than it sounds and only requires a good pair of kitchen shears or a sharp knife. I personally recommend investing in sturdy cooking shears from Amazon for ease and safety.
- Position the Chicken: Place the whole chicken breast-side down on a cutting board. Locate the backbone, which runs down the middle of the back, from the neck cavity to the tail.
- Remove the Backbone: Using your sharp cooking shears or a heavy-duty knife, cut along one side of the backbone, from one end to the other. Repeat this process on the other side of the backbone to remove it completely. You can save the backbone for making flavorful chicken stock later.
- Flatten the Chicken: Flip the chicken over so it’s breast-side up. Using the heel of your hand, press down firmly on the breastbone until you hear a crack. This flattens the chicken so it lies completely flat.
- Tuck and Position: Turn the drumsticks slightly so they are positioned properly and tuck the wingtips underneath the breast. Tucking the wings helps prevent them from burning and also creates a more aesthetically pleasing presentation.
Once spatchcocked, your chicken is ready for seasoning and roasting, promising an incredibly tender and uniformly cooked result.
Choosing the Right Roasting Pan
The right roasting pan can make a significant difference in how evenly your Thanksgiving chicken cooks and how crispy its skin becomes. Here are the top choices:
- Roasting Pan: A dedicated roasting pan is designed specifically for poultry and larger cuts of meat. These pans are typically sturdy, often made from heavy-gauge stainless steel, and feature high sides to contain juices and prevent splattering. The key feature of most roasting pans is the included roasting rack. This rack elevates the chicken above the bottom of the pan, allowing hot air to circulate freely around all sides of the bird. This superior air circulation is crucial for even cooking and, most importantly, for achieving that desirable crispy skin all around, rather than just on the top surface. The juices that collect at the bottom of the pan can then be used to make a flavorful gravy.
- Oven-Safe Baking Dish or Cast Iron Skillet: If you don’t own a traditional roasting pan, a large, heavy-duty oven-safe baking dish or a cast iron skillet can serve as excellent alternatives. I personally love using my 12-inch cast iron skillet for roasting chickens. Cast iron retains and distributes heat exceptionally well, leading to beautifully browned and flavorful results. When using a baking dish or skillet without a rack, you can create a makeshift rack by placing a bed of chopped root vegetables (like carrots, onions, and celery) at the bottom of the pan. This elevates the chicken slightly, prevents it from sitting in its own juices, and infuses the vegetables with delicious chicken drippings.
Regardless of the type of pan you choose, ensure it is large enough to comfortably accommodate the chicken without crowding. There should be at least an inch or two of space around the bird to allow for proper air circulation. Crowding the pan can lead to steaming rather than roasting, which will hinder crispy skin development and result in less even cooking.
Secrets to a Perfectly Juicy Thanksgiving Chicken
No one wants a dry Thanksgiving chicken! Achieving a moist, tender, and flavorful bird is simpler than you might think with these expert techniques:
- Butter Up for Ultimate Moisture:
- Butter Injection: For an incredible burst of flavor and moisture deep within the meat, consider injecting the chicken with a butter marinade. My absolute favorite is Tony Chachere’s butter injection, which comes with clear instructions for use. This method ensures the butter permeates the meat, making it exceptionally tender and flavorful from the inside out.
- Butter Under the Skin: Alternatively, you can carefully loosen the skin over the breast and thigh meat, then place small pieces of softened butter directly underneath the skin before baking. As the chicken roasts, the butter melts, basting the meat from within and contributing to both juiciness and crispy skin.
- Avoid Overcooking – Use a Thermometer: The number one culprit behind dry chicken is overcooking. It’s easy to do, especially when cooking a whole bird. To avoid this, always use a reliable meat thermometer. Insert it into the thickest part of the thigh, ensuring it doesn’t touch any bone. The chicken is perfectly cooked and safe to eat when it reaches an internal temperature of 165°F (74°C). The breast should also register this temperature. Pulling the chicken out promptly at this temperature will prevent the muscle fibers from tightening up and releasing all their moisture.
- Tent with Foil to Prevent Drying: If you notice the skin browning too quickly during the roasting process, but the internal temperature hasn’t yet reached 165°F, loosely tent the chicken with aluminum foil. This acts as a shield, preventing the exterior from burning or becoming overly dark while allowing the interior to continue cooking gently until it reaches the desired doneness. This technique is particularly helpful for protecting delicate wingtips and breast meat.
By incorporating these tips, you’ll be well on your way to roasting a Thanksgiving chicken that is incredibly juicy, tender, and bursting with flavor.
How to Get Irresistibly Crispy Skin
Crispy, golden-brown skin is the hallmark of a perfectly roasted chicken. Achieving this coveted texture is all about managing moisture and heat. Follow these steps to ensure your Thanksgiving chicken skin is as delightful as the meat beneath it:
- Start with a Dry Bird: Before applying any oil or seasoning, ensure your chicken is as dry as possible. Pat it thoroughly with paper towels, inside and out. Excess moisture on the skin will lead to steaming rather than browning and crisping. For an even crispier result, you can refrigerate the patted-dry chicken uncovered for a few hours or even overnight; this allows the skin to air-dry further.
- Generous Oil and Seasoning: Rub the entire surface of the chicken generously with olive oil or melted butter. The fat is crucial for conducting heat and rendering the fat under the skin, which contributes significantly to crispiness. Once oiled, liberally season the skin with your spice blend and plenty of salt. The coarse texture of salt and spices helps create a crust and further aids in drawing out moisture and promoting crisping.
- Elevate with a Roasting Rack: If you’re not spatchcocking the chicken, always place it on a roasting rack inside your roasting pan. This setup is vital because it lifts the chicken off the bottom of the pan, allowing hot air to circulate completely around the entire bird. This ensures even cooking on all sides and, crucially, prevents the bottom of the chicken from becoming soggy by sitting in its own juices.
- Roast Uncovered: For maximum crispiness, roast the chicken uncovered for the majority, if not all, of the cooking time. Covering the chicken traps steam, which reintroduces moisture to the skin and prevents it from drying out and crisping up. If the skin begins to get too dark before the chicken is fully cooked, you can loosely tent it with foil, as mentioned previously, but aim to keep it uncovered as much as possible.
By following these tips, you’ll achieve a Thanksgiving chicken with skin that’s beautifully golden, perfectly seasoned, and wonderfully crispy—a true treat for the senses!
The Critical Step: Allowing the Chicken to Rest
Once your beautifully roasted Thanksgiving chicken emerges from the oven, it’s tempting to carve into it immediately. However, resisting this urge and allowing the chicken to rest is arguably one of the most critical steps for ensuring a juicy and flavorful final product.
Here’s why resting is so important:
- Juice Redistribution: During the cooking process, the intense heat causes the muscle fibers of the chicken to contract, pushing the internal juices towards the center of the meat. If you carve the chicken immediately after taking it out of the oven, those concentrated juices will gush out onto your cutting board, leaving you with dry meat. Resting allows the muscle fibers to relax and reabsorb those delicious juices, redistributing them evenly throughout the entire bird.
- Even Temperature: Resting also allows for “carryover cooking.” The internal temperature of the chicken will continue to rise a few degrees even after it’s removed from the oven, then slowly equalize. This helps ensure that the entire chicken reaches its optimal doneness.
- Tenderer Meat: When the muscle fibers relax, the meat becomes more tender and easier to slice, resulting in a more pleasant eating experience.
How to Rest Your Chicken:
Once you remove the chicken from the oven, transfer it to a clean carving board or a large platter. Loosely tent it with aluminum foil. This helps to keep the chicken warm while allowing the steam to escape, preventing the skin from becoming soggy. For a whole roasted chicken, allow it to rest for a minimum of 15-20 minutes before carving. For larger birds, or if you’ve spatchcocked it, 10-15 minutes might suffice, but always err on the side of a longer rest.
This patience will be richly rewarded with a Thanksgiving chicken that is exceptionally moist, tender, and full of flavor. Don’t skip this essential step!
Expert Tips: How to Carve Your Roasted Chicken
Carving a whole roasted chicken can seem daunting, but with a sharp knife and a few simple techniques, you’ll be able to present beautifully cut pieces for your Thanksgiving table. Remember to allow the chicken to rest sufficiently before carving to ensure maximum juiciness.
- Remove the Legs and Thighs:
- Place the chicken on a stable cutting board.
- Locate where the leg and thigh connect to the body. Cut through the skin between the breast and the leg.
- Gently pull the leg away from the body; this will expose the hip joint.
- Using your knife, cut through the joint to separate the entire leg quarter (drumstick and thigh) from the body. Repeat on the other side.
- Separate the Drumsticks from the Thighs:
- With the leg quarter on the cutting board, locate the joint connecting the drumstick and the thigh.
- Carefully cut through this joint to separate the two pieces. Repeat for the other leg quarter.
- Carve the Breast Meat:
- Position the chicken so the breast is facing up.
- Make a horizontal cut across the bottom of the breast, just above the wing joint, going all the way to the breastbone.
- Then, starting from the top of the breast near the wishbone, make vertical slices down along the breastbone, following the contour of the bone. Use gentle, even strokes to remove the breast meat in one or two large, clean pieces. Repeat on the other side.
- Slice the Breast Meat:
- Place the removed breast meat skin-side up on the cutting board.
- To ensure the most tender and easy-to-eat slices, cut the breast meat against the grain into desired thickness.
Arrange the carved pieces artfully on a platter, and watch your guests enjoy the fruits of your labor!
Perfect Pairings for Your Thanksgiving Chicken
A delicious Thanksgiving chicken deserves an array of equally delectable side dishes to complete the holiday feast. Here are some fantastic recipes that will complement the rich flavors of your roasted bird:
- Roasted Okra: A healthy and flavorful side, roasted okra offers a delightful texture and earthy taste.
- Steakhouse Creamed Spinach: Indulgently creamy and rich, this classic side adds a touch of luxury to any meal.
- Southern Creamed Corn: Sweet, creamy, and comforting, southern creamed corn is a beloved staple.
- Southern Mustard Greens: Packed with flavor and nutrients, these tender greens offer a delicious counterpoint.
- Fried Potatoes and Onions: A simple yet incredibly satisfying dish, perfect for soaking up pan drippings.
- Mashed Sweet Potatoes: Naturally sweet and velvety smooth, a fantastic alternative or addition to traditional mashed potatoes.
- Smothered Potatoes and Onions: A hearty, deeply flavorful dish that brings rustic comfort to the table.
- Ranch Mashed Potatoes: A twist on a classic, infusing creamy mashed potatoes with zesty ranch flavor.
- Au Gratin Potatoes with Bacon and Cheese: Layers of thinly sliced potatoes baked in a rich, cheesy sauce with savory bacon, pure indulgence.
More Holiday Main Dish Inspirations
If you’re planning a grand holiday spread and looking for more impressive main dish options beyond your Thanksgiving chicken, or perhaps for another special occasion, explore these delicious recipes:
- Boneless Turkey Breast Roast: A convenient and juicy option for smaller gatherings, focusing on white meat.
- Baked Turkey Wings: Flavorful and tender, these wings make for a satisfying and less traditional main.
- Southern Neck Bones: A soulful and deeply savory dish, perfect for comfort food lovers.
- Buffalo Chicken Tenders: A fun and flavorful option, great for a more casual holiday gathering or as an appetizer.
- Baked Crab Legs: An elegant and luxurious main course that’s surprisingly easy to prepare.
- Soul Food Southern Oxtail: Rich, tender, and full of incredible depth, a true slow-cooked masterpiece.
- Bone-In or Boneless Garlic Prime Rib: The ultimate showstopper for any holiday, boasting incredible flavor and tenderness.
- Eye of Round Roast Beef: A lean and flavorful roast, excellent for a more economical yet impressive centerpiece.
- Braised Beef Chuck Short Ribs: Fall-off-the-bone tender and incredibly rich, perfect for a cozy and satisfying meal.
Thanksgiving Chicken Recipe Card
Brandi Crawford
Pin Recipe
Save This Recipe for Later
Don’t want to lose this delicious recipe? Sign up for our newsletter to have it emailed directly to you! You’ll also receive our free digital cookbook with 30-Minute One-Pot Recipes and weekly cooking tips and inspiration.
Equipment Needed
- 12 inch Cast Iron Skillet
- Roasting Pan
Ingredients for the Perfect Thanksgiving Chicken
- 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 Your Favorite Store-Bought Rub
- ½-1 tablespoon poultry seasoning
- 1-2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Detailed Instructions
- Preheat oven to 425 degrees Fahrenheit (220°C).
- Thoroughly pat the chicken dry with paper towels. Remove any giblets or neck found in the inner cavity.
- If you are not spatchcocking the chicken (removing the backbone), truss it by tying the legs together with kitchen twine and tucking the wingtips underneath the body. If you are spatchcocking, refer to the “Optional Spatchcocking” section above for detailed step-by-step instructions.
- Drizzle the entire chicken with olive oil, ensuring it is well-coated.
- Generously season the entire chicken with your chosen spice blend, rubbing the spices into the skin to create a flavorful crust. Add additional spices if necessary to ensure full coverage.
- Place the chicken breast-side up on a roasting rack in a sturdy roasting pan or directly into a cast iron skillet.
- Roast the chicken in the preheated oven. For a non-spatchcocked chicken, roast for approximately 1 hour and 20 minutes to 1 hour and 40 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165 degrees Fahrenheit (74°C). Cooking time will vary with chicken size, so a meat thermometer is essential. A spatchcocked chicken will typically roast faster, requiring about 40-50 minutes.
- Allow the chicken to rest for a minimum of 15-20 minutes after removing it from the oven, tented loosely with foil. This critical step allows the juices to redistribute throughout the meat, resulting in a much juicier and more tender chicken. Carving too soon will cause the juices to run out, leading to dry meat.
Chef’s Notes and Pro Tips
- Customize your flavor: Feel free to season the chicken with any of your favorite poultry rubs or herb blends. Experiment to find your signature taste!
- Don’t skimp on seasoning: Ensure the chicken is fully and evenly coated with spices. This builds a fantastic crust and infuses flavor throughout the skin.
- The importance of resting: Never skip the resting step. Letting the chicken rest for at least 15-20 minutes, loosely tented with foil, allows the muscle fibers to relax and reabsorb all the flavorful juices. Cutting into it too soon will cause those precious juices to escape, resulting in a dry bird.
- For spatchcocking instructions, please refer to the “Optional Spatchcocking for Faster, Even Cooking” section detailed earlier in this article for step-by-step guidance.
Nutrition Information
Important Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using third-party nutrition calculators like MyFitnessPal.com. To obtain the most accurate nutritional information for a given recipe, you should calculate the nutritional values using the actual ingredients you use in your own recipe and your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information you rely upon is accurate, complete, and useful for your dietary needs.