Thanksgiving Chicken

Let me tell you about this Thanksgiving chicken recipe—it’s the perfect solution for when you want all those cozy holiday flavors but don’t need a massive turkey taking over your kitchen.

The chicken is covered in mayo (this is so that the seasonings don’t burn while baking in the oven), then coated in a garlic herb butter sauce that I like to call the “basting juice” (this is for extra flavor!), then roasted to golden perfection.

The result is a crispy, seasoned skin with juicy, flavorful meat that rivals any turkey dinner. Plus, it cooks in a fraction of the time, so you’re not stuck waiting all day for dinner. 

What I love most is how versatile this recipe is. You can serve it with all your favorite sides—stuffing, mashed potatoes, cranberry sauce, green beans—you name it, and it works. And because it’s a smaller bird, it’s perfect for a more intimate gathering or even a Friendsgiving where you don’t want to deal with leftovers for days. It’s basically Thanksgiving made easier but just as special.

I promise, once you try this, you might start rethinking the whole turkey tradition!

(full list of ingredients can be found in the recipe card)

Whole Chicken – I used a 4 1/2 lb chicken for this roast chicken recipe. If you’re having a smaller thanksgiving, this is ideal for you. 

Fresh Herbs – this includes fresh rosemary and sage. If you have any sprigs of thyme you can add that in there too! 

Mayonnaise – believe it or not, mayo keeps the seasonings on the chicken from burning while adding moisture to the meat! It also gives the chicken skin that beautiful golden brown color while roasting in the oven. Don’t skip this! 

Spice Blend – you’ll need a mix of herbs de provence, onion powder, garlic powder, cajun seasoning, kosher salt, and black pepper. I love this concoction because it covers all of the bases. It’s herby, garlicky, and has a nice subtle kick from the cajun seasoning. 

Veggies – you’ll need the thanksgiving classics – celery, onion, and carrots – oh an addition, lemon. These are both stuffed in the chicken cavity as well as cooked underneath the bird. They also make a really delicious gravy. 

How to make Thanksgiving Chicken 

Step 1: Preheat oven to 450 degrees F. Mix together the spice blend – herbs de provence, onion powder, garlic powder, cajun seasoning, kosher salt, and black pepper. Add mayo and mix until a paste forms.

Step 2: Remove insides of chicken and pat dry with a paper towel.

Step 3: Slather the inside of the chicken with some of the mayo mixture. Stuff the cavity of the chicken with half of the celery, yellow onion, carrots, and all of the fresh herbs and lemon slices. Slater the rest of the mayo mixture all around the chicken. Sprinkle about 1 tbsp of olive oil to the bottom of a large dutch oven or baking dish. Add remaining Celery carrots onion and garlic cloves to the bottom of a cast iron skillet or oven safe braising pan. Place chicken on top. Wrap kitchen twine around the chicken legs and tie together – this ensures that the bird cooks evenly. Bake uncovered for 45 minutes.

Step 4: While the chicken roasting, make the basting juice by melting butter in a skillet over medium heat. Once melted, add garlic to the melted butter and cook for 2-3 minutes, until fragrant. Add a pinch of salt, lemon juice, and parsley. Remove from the stove. 

Step 5: Remove the chicken from the oven and lower oven temperature to 375 degrees F. Use a pastry brush to cover the whole bird in the butter mixture and continue to bake until finished, about 15-25 minutes, until internal temperature reaches 165 degrees F in the thickest part of the thigh and 160 degrees F in the chicken breast. (Note: the size of the chicken will affect how long it takes to reach temperature so keep an eye on your meat thermometer) 

Remove from the oven and let the chicken rest for at least 15 minutes prior to cutting. 

Turning the Pan Drippings into Gravy

Optional: add the roasted garlic cloves from the pan and the pan drippings into a food processor and blend until smooth to create a gravy to pour on top of the chicken. If needed, pour into a small saucepan with about a 1/2-1 cup of chicken stock and a cornstarch slurry of 2 tsp to 1 tbsp cornstarch and 1 tbsp water. Add to the gravy, mix together, and cook over medium low heat until the gravy thickens.