Thanksgiving Chicken Recipe
Roasted whole chicken with poultry seasoning and smoked paprika, ready in under 2 hours for a Thanksgiving-style meal.
Ingredients
- 1 (4.5-5 lb) whole chicken
- 1 tablespoon olive oil enough to fully coat the chicken
- kitchen twine if not spatchcocking
- 1/2-1 tablespoon poultry seasoning
- 1-2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Instructions
Preheat oven to 425°F:
Set oven to 425°F (220°C).Dry and prepare chicken:
Dry chicken thoroughly with paper towels. Check cavity and remove giblets if present.Truss or spatchcock chicken:
If not spatchcocking, secure legs together with kitchen twine and tuck wingtips under the bird. For spatchcock method, refer to separate instructions.Season chicken with spices:
Coat chicken with olive oil, then apply poultry seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Massage spices into skin, covering all surfaces; add extra if needed.Place chicken on rack:
Position chicken breast-side up on a roasting rack inside a pan or cast iron skillet.Roast until 165°F internal:
Bake for 1 hour 20 minutes to 1 hour 40 minutes, until a thermometer inserted into the thickest thigh area reads 165°F (75°C). Roasting duration depends on bird size; rely on thermometer. Spatchcocked chicken requires 40-50 minutes.Rest chicken before carving:
Allow chicken to rest at least 15-20 minutes before carving so juices redistribute. Cutting too early yields dry meat. When removing pan, watch for spills of any beer.