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    You are here: Home / Main Entree / Thanksgiving Whole Roasted Chicken

    Thanksgiving Whole Roasted Chicken

    Published: Dec 14, 2020 · Modified: Nov 16, 2022 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Whole Roasted chicken with vegetables on plate.
    Roasted Chicken carved with vegetables.

    Craving something other than turkey on Thanksgiving? Then try this whole roasted chicken – it’s the perfect alternative!  Seasoned with easy ingredients like thyme and rosemary, and dry brined to achieve moist and flavorful meat. The chicken is spatchcocked, to get a quicker roast with delicious crispy skin! Serve this easy prep main course with all of your favorite Thanksgiving sides!

    Carved roasted chicken and vegetables on plate.

    In my family, we usually do two Thanksgiving celebrations, one huge one where a big turkey is a must for a party of 20, and one smaller one for my family of four. I like to roast a  whole chicken for our smaller Thanksgiving meal, which cooks to perfection in under an hour and a half when spatchcocked.

    Spatchcocking is a technique where the backbone of the bird is removed, allowing it to be laid flat when roasting for quicker and more even cooking. The end result is a super moist chicken with that yummy golden skin that everyone loves.

    This recipe also makes for a great one-pan meal by cooking the bird with potatoes, carrots, onions and garlic!

    Jump to:
    • Ingredients
    • Instructions
    • Pro Tips
    • Frequently Asked Questions
    • More Thanksgiving recipes
    • Thanksgiving Roasted Chicken

    Ingredients

    Whole Chicken – I am using a 4-5 pound chicken.

    Herbs and seasoning – For Thanksgiving flavors, use thyme and rosemary with salt for dry brining.

    Butter – To rub on the skin when roasting for a nice, golden color.

    For the roasted vegetables, you can use root vegetables of your choice. Potatoes and carrots are easy and cook well with the chicken.

    Red onion and garlic are great herbs to flavor the vegetables and taste so great with the chicken when roasted.

    Instructions

    Grid collage, first grid of spatchcocked chicken with scissors cutting backbone, second grid spatchcocked chicken with scissors cutting backbone, third grid chicken with backbone detached, fourth grid of hands pushing on chicken's breast bone.

    1). To spatchcock the chicken, locate the backbone. Using kitchen scissors, cut the right side of the backbone from the tail to neck, following about an inch or so from the center of the back.

    2). Repeat on the left side.

    3). Remove the backbone and save it for later use (such as gravy, au jus, broth).

    4). Turn the chicken over, with the skin side facing up. Use the heel of your hands, apply pressure on the upper middle of the breast bone to break it on each side. You may hear a small crack.

    Spatchcock chicken with seasoning, spatchcock chicken with vegetables on roasting tray.

    5). Spread the chicken out flat. Pat the seasoning thoroughly on both sides of the chicken and let it dry brine, uncovered overnight in the refrigerator, or up to two days.

    6). When ready to cook add the seasoned vegetables to the sheet pan and roast with the chicken at 350 degrees Fahrenheit for about 60 minutes. To brown the chicken and crisp up the skin, add 1 tablespoon of butter onto the skin and spread it evenly. Put it under the broiler for about 10-15 minutes. 

    Roasted whole chicken and vegetables.

    Serve with my refreshing Thanksgiving fruit salad and fresh green bean casserole!

    Pro Tips

    • Using a meat thermometer, take the temperature at the thickest part of the breast meat, making sure it is 165 degrees Fahrenheit. 
    • Dry brining the chicken will help achieve flavorful and moist chicken meat.
    • Spatchcocking the chicken will help it cook more evenly, ensuring the breast and thigh meat reaches a safe minimum temperature at the same time.
    • By laying the chicken flat, you can roast a whole bird much quicker!

    Frequently Asked Questions

    Do I cover a chicken when roasting?


    No, don’t cover it, you want the skin exposed to the hot air so it turns nice and golden brown.

    Do you put water at the bottom of a roasting pan?

    No, for this recipe the chicken is laying flat on the roasting pan, you definitely don’t want water touching your dry-brined bird!

    How do you keep a roasted chicken from drying out?

    The best thing you can do to prevent meat from drying out is to not overcook it. Invest in a decent meat thermometer, and after 45 minutes, check the temperature in the thickest part of the breast. The chicken is done when it reaches 165 degrees Fahrenheit in the breast.

    More Thanksgiving recipes

    • Whole Roasted Spatchcocked Turkey
    • How to Cook a Small Prime Rib Roast (Closed Oven Method)
    • Turkey Neck and Giblet Gravy
    • Oven-Baked St. Louis Ribs (with Dry Rub)

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    Carved Roasted chicken with vegetables.

    Thanksgiving Roasted Chicken

    Kaylie
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 30 mins
    Dry brine time 8 hrs
    Total Time 9 hrs 50 mins
    Course Main Course
    Cuisine American
    Servings 6 people
    Calories 512 kcal

    Equipment

    • 1 roasting sheet pan
    • 1 Kitchen shears
    • 1 Meat thermometer

    Ingredients
      

    • 5 pound whole chicken

    Chicken seasoning

    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme
    • 1 tablespoon kosher salt if using table salt, use half the amount
    • ¼ teaspoon ground pepper
    • 1 tablespoon butter

    For the vegetables

    • 1 ½ pounds baby potatoes, washed and scrubbed
    • 2 carrots, peeled and cut into 1 inch pieces
    • 1 red onion, peeled and cut into 1 inch thick slices
    • 1 bulb garlic, peeled and smashed
    • 1 tablesoon olive oil
    • kosher salt, to taste
    • ground pepper, to taste

    Instructions
     

    • To spatchcock the chicken, locate the backbone. Using kitchen scissors, cut the right side of the backbone from the tail to neck, following about an inch or so from the center of the back. Repeat on the left side.
    • Remove the backbone.
    • Turn the chicken over, with the skin side facing up. Use the heel of your hands, apply pressure on the upper middle of the breast bone to break it on each side. You may hear a small crack.
    • Thoroughly pat the chicken dry on both sides with paper towels.
    • In a small bowl, combine the thyme, rosemary, pepper and kosher salt.
    • Pat the seasoning mixture to both sides of the chicken.
    • Spread the chicken out flat, skin side up on the roasting pan. Cut the wing tip off or tuck it behind the chicken.  This prevents the wing from drying out and burning when roasting.
    • Place the chicken in the fridge, uncovered overnight or up to 2 days.
    • When ready to cook, preheat oven to 350 degrees Fahrenheit.
    • In a large bowl, mix the olive oil, salt, pepper, smashed garlic, onion, carrots and potatoes together.
    • Spread the seasoned vegetables on to the sheet pan with the chicken.
    • Place the chicken on the middle rack of the oven uncovered and roast for 45 minutes. After 45 minutes, check the temperature for doneness. Insert a meat thermometer in the thickest part of the breast, it's done when it reaches 165 degrees F in the breast, and 175 F in the thighs. Roast for 15 -20 more minutes as needed until it reaches 165 F in the breast.
    • To brown the chicken and crisp up the skin, add 1 tablespoon of butter onto the skin and spread it evenly. Put it under the broiler for about 10 to 15 minutes or until it reaches a golden brown color to liking. 
    • Let the chicken rest for 10 minutes. Cut and serve.

    Notes

    *Provided nutritional facts is only an estimate. Accuracy for nutritional information on any recipes on this site is not guaranteed. 
    • Cooking time varies depending on the weight of the chicken.
    • Dry brining the chicken will help achieve flavorful and moist chicken meat
    • Spatchcocking the chicken will help it cook more evenly, ensuring the breast and thigh meat reaches a safe minimum temperature at the same time. 
    • By laying the chicken flat, you can roast the chicken much quicker!

    Nutrition

    Serving: 6peopleCalories: 512kcalCarbohydrates: 24gProtein: 36gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 136mgSodium: 1333mgPotassium: 917mgFiber: 3gSugar: 3gVitamin A: 3744IUVitamin C: 28mgCalcium: 50mgIron: 3mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!
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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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