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Carved Roasted chicken with vegetables.

Thanksgiving Roasted Chicken

Kaylie
5 from 6 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Dry brine time 8 hours
Total Time 9 hours 50 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 512 kcal

Equipment

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
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