Thanksgiving Roasted Chicken

Roasted Thanksgiving Chicken in a large skillet with gravy, carrots, and baked apples.

This Thanksgiving Roasted Chicken is perfect for smaller Thanksgiving gatherings, as a juicy substitute to the notoriously dried-out turkey, and as a flavorful addition to your holiday spread. Made with simple pantry ingredients, it's a real crowd pleaser that cooks up in a fraction of the time as your traditional Thanksgiving turkey.

Course Lunch, Main Course

Cuisine American

Diet Diabetic, Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt

Prep Time 45

Cook Time 1 10

Resting Time 15

Total Time 2 10

Servings servings

Calories 399kcal

Author Alana Lieberman

Cost $15

Equipment

roasting pan

Ingredients

1 whole chicken (about 4 ½ pounds)
4 celery ribs, trimmed and cut in half lengthwise
4 carrots, trimmed and cut in half lengthwise
2 tablespoons olive oil
1 tablespoon dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 sprigs fresh rosemary
2 small bunches fresh sage
A small handful fresh thyme
1 ½ cups apple cider or apple juice
2 apples, cut into eighths (I like to use honeycrisp, granny smith, or gala apples)

Instructions

Preheat oven to 425 degrees F. Prepare a roasting pan by spraying it with nonstick spray.
Remove all packaging and gizzards from chicken. Use paper towels to pat completely dry.
Add carrots and celery in a single layer at the bottom of the prepared roasting pan. Place chicken on top.
In a small bowl, add oil, mustard, garlic powder, onion powder, salt, and pepper. Whisk to combine.
Rub oil and mustard mixture all around the chicken. Carefully rub it under the skin, in the cavity, and between the wings and legs.
Add rosemary, sage, and thyme to the cavity. Pour apple cider/juice on top. Add apples to the baking pan around the chicken.
Roast chicken for 20 minutes, or until the skin begins to turn golden brown.
Lower oven temperature to 350 degrees F. Cover chicken with foil and bake for another 50 to 60 minutes, or until a thermometer inserted in the breasts and thighs reads at least 160 degrees F.
Let chicken rest for at least 15 minutes before slicing and serving. Serve with sliced carrots and baked apples on the side.

Notes

For a simple gravy, use a mesh sieve to strain juices remaining in the pan into a large glass measuring cup. Use these drippings as is for a gravy or pour them into a skillet with a flour slurry (1 tablespoon flour whisked in 3 tablespoons water) to simmer and thicken to your desired consistency on the stove.

Nutrition