thepioneerwoman
Thanksgiving Chicken
Brined in apple cider, herbs, and citrus, and roasted over hearty fall vegetables, this juicy, flavorful chicken is full of cozy Thanksgiving charm.
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 1h 15m👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●oven
- ●baking sheet
- ●measuring cup
- ●saucepan
- ●whisk
📝 Preparation Steps
1
For the brine: One day before roasting the chicken, combine the apple juice, brown sugar, salt, rosemary, peppercorns, garlic, bay leaves, and orange peel in a large pot. Stir in the cold water. Bring to a boil over high heat, stirring until the salt and sugar dissolve, about ⏱️ 5 minutes. Remove from the heat, transfer to a large heatproof bowl, and let it cool completely, 2 to ⏱️ 3 hours.
bay leaves2Peel of 1 orangeorange, zested and cut into quarters1
2
For the chicken: Place the chicken in a large brining bag or pot, cover with the brine, and refrigerate for 16 to ⏱️ 24 hours.
3
Remove the chicken from the brine and discard the brining liquid. Submerge the chicken in a large bowl or pot of cold water for ⏱️ 15 minutes to remove the excess salt. Pat very dry and let sit at room temperature for ⏱️ 30 minutes.
4
Preheat the oven to 400°F.
5
For the vegetables: On a rimmed baking sheet, toss the squash, carrots, parsnips, garlic, and onion with the olive oil, salt, and pepper until well coated. Spread the vegetables in an even layer and set aside.
6
In a medium bowl, combine 3 tablespoons of the softened butter with the orange zest, minced rosemary, salt, and pepper.
Peel of 1 orangeorange, zested and cut into quarters1
7
Using your fingers, gently loosen the skin from the chicken breast, being careful not to tear the skin. Rub the seasoned butter under the skin and in the cavity. Rub the remaining 3 tablespoons unseasoned butter over the outside of the bird. Stuff the cavity with the orange quarters and rosemary sprigs.
Peel of 1 orangeorange, zested and cut into quarters1
8
Place the chicken, breast-side up, on top of the vegetables. Roast, tossing the vegetables around the chicken halfway through cooking, until the chicken is golden brown and the internal temperature registers 165°F in the thickest part of the thigh, ⏱️ 1 hour ⏱️ 20 minutes to ⏱️ 1 hour ⏱️ 35 minutes.
9
Transfer the chicken and vegetables to a platter, cover loosely with foil, and let rest for ⏱️ 10 minutes.
10
Scrape up the bits on the bottom of the baking sheet and carefully pour the dripping into a fat separator or large measuring cup. Let rest for ⏱️ 5 minutes, then skim off the fat. Strain the drippings if desired.
11
In a medium saucepan, melt the butter over medium heat. Whisk in the flour, stirring until well incorporated, golden brown, and nutty, about ⏱️ 2 minutes. Whisk the drippings into the flour mixture and bring to a simmer. Gradually whisk in the chicken broth, then simmer until thickened, 5 to ⏱️ 7 minutes. Whisk in the Worcestershire sauce, salt, and pepper.
12
Carve the chicken and serve with the vegetables and gravy.
Nutrition Facts
calories
1520 Calories
fat Content
90 g
fiber Content
9 g
sugar Content
72 g
sodium Content
4834 mg
protein Content
72 g
trans Fat Content
1 g
cholesterol Content
329 mg
carbohydrate Content
100 g
saturated Fat Content
33 g
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