How To Make Whole Chicken- Thanksgiving Chicken

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with less saturated fat.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are generally less expensive and still flavorful.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more accessible and have a longer shelf life.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: rice

Sweet potatoes offer more nutrients, while rice can be a cheaper starch.

Take the defrosted chicken out of the fridge and let it sit to reach room temperature.

Wash and clean the chicken, then pat it dry.

Mix 2 heaping tablespoons of soft butter with seasonings: 1 heaping tablespoon of garlic powder, 1 heaping tablespoon of paprika, 1 tablespoon of black pepper, and salt.

Add 2 teaspoons of grapeseed oil to the butter mixture and mix well.

Gently lift the skin of the chicken and stuff the butter mixture underneath it for flavor.

Season the inside of the cavity with the butter mixture.

Stuff the chicken with a whole garlic, half an apple, and thyme.

Season 4 medium sized yellow potatoes with black pepper, garlic powder, salt, and oil, then add the remaining butter mixture.

Spread the seasoned potatoes in a baking dish and place the chicken on top.

Bake the chicken uncovered in a 350°F (175°C) oven.

Baste the chicken every 30-40 minutes to keep it juicy.

After 1 hour and 10 minutes, cover the breast area with aluminum foil to prevent over-browning.

Bake for an additional 30 minutes, then baste again.

Broil on low for 20 minutes for a charred look.

Prepare a glaze with honey sriracha sauce, Worcestershire sauce, honey, and applewood maple sauce marinade, then brush it onto the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens