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Chrissy’s Thanksgiving Roast Chicken

SERVES: 4–6 PREP: 10 minutes TOTAL TIME: 1 hour, 30 minutes
Chrissy’s Thanksgiving Roast Chicken

Chrissy’s Thanksgiving Roast Chicken

SERVES: 4–6 PREP: 10 minutes TOTAL TIME: 1 hour, 30 minutes

Because chicken > turkey for Thanksgiving!

You will never find a turkey at our house on Thanksgiving! I prefer chicken over turkey every day, ESPECIALLY “Turkey Day,” and I’m not backing down. I’ve tried every method out there for cooking a turkey, but chicken is just way more delicious, holds better throughout the meal without getting dry, and is tastier. You don’t need a giant roasting pan to make a chicken, even if you need to make two chickens to feed a larger family. This one cooks in a 13x9-inch baking dish using carrots as a rack to elevate the bird and make sure it’s niceee and crispy. You know what else helps? Slathering the whole thing with lots of garlicky-herb butter. It’s so easy you’ll want to make it every week, not just on Thanksgiving.

  • ¾ pound (4) medium carrots, peeled and halved lengthwise

  • ¾ pound baby potatoes, scrubbed

  • 8 ounces frozen pearl onions, defrosted, drained, and patted dry (1 ¼ cups), reserved

  • 3 tablespoons olive oil

  • 1 tablespoon each garlic powder, onion powder, kosher salt, and dried thyme)

  • 1 head garlic, top ½ inch sliced off and discarded

  • 4 sprigs rosemary

  • 1 (4–4 ½-pound) whole chicken, patted dry

  • 1 stick unsalted butter, softened

  • + Kosher salt

  • + Pepper's Cheat'n Gravy, for serving

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