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Ladies and gentlemen! Thanksgiving is upon us. So here is my Thanksgiving chicken recipe! So why chicken and not a turkey, you may ask? Well, turkey this year is pretty expensive, so we decided to create an affordable option so everyone can enjoy the festivities! Of course, you can still use this marinade for cooking your turkey, or you can check out my whole Thanksgiving turkey recipe or the turkey legs recipes! First, let’s go over the technique to prep your bird. Then, let’s jump into the recipe.
Why should you truss your bird?
When cooking a whole bird, I like to truss it. Why? Because it allows me to cook the chicken evenly. It locks the heat in while steaming the meat.
How to truss your chicken?
Trussing can be intimidating, so here is how to do it:
- Grab kitchen twine.
- Place your poultry breast up and legs facing you.
- Place the twine under the legs and back of the chicken. Cross the twine over the legs in a crisscross motion. Pull the strings tight.
- Go around the chicken and around the wings. Follow the breast line and cross over to tighten the twine.
- Go over the tights and the back and pull tight over the knee.
- Flip the bird over (breast down) and tie the twine.
Do you need to baste poultry?
You do not always need to baste your poultry. I like doing it because it ensures that the meat is moist and tender and add a depth of flavor. If you are looking for a dryer result, you can omit this step or make a dry rub.
Help! I am plant-based! What can I eat?
Plant-based legends I haven’t forgotten you! Try my stuffed squash! It is super delicious and perfect for Thanksgiving.
Ingredients
- 1 medium-sized chicken
- 2 oranges, zest + juice
- 1 orange whole
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 2 sprigs of rosemary
- 2 sprigs of thyme
- ½ head garlic, crushed
- ½ onion
- Salt
- Pepper
Method
- Preheat oven to 350F.
- Stuff the chicken with sliced orange, sliced onion, garlic, rosemary, and thyme. The quantity depends on the size of the chicken. Do not overstuff the chicken.
- Add the oil to a roasting tray. Add the juice and zest of 2 oranges, chopped onion and garlic, thyme, and rosemary leftovers. Drizzle the maple syrup.
- Drizzle the marinade on top of the chicken.
- Add the chicken to the tray.
- Roast the chicken for 40 minutes or until fully cooked. Baste the chicken with the juice twice during the cooking process.
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