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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
For when you need gravy, and you need it now. Greatest Thanksgiving hack ever!
Cheese should be an essential part of your Thanksgiving dinner.
Okay, I’ll admit it—it’s really that good.
Smoky, slow-cooked greens perfection inspired by John's granny.
