Thanksgiving Chicken with Sage and Rosemary

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Thanksgiving Chicken with Sage and Rosemary

This Thanksgiving Chicken with sage and rosemary is juicy, golden brown, and stuffed with sourdough stuffing. An aromatic bird that deserves a spot as the centerpiece of your holiday table, this roast chicken is festive and flavorful, and perfect for smaller groups.

Prep Time20

Cook Time1 30

Brining Time1

Total Time1 21 30

Course: Main Course, Main Dish

Cuisine: American, Canadian, north american

Servings: servings

Calories: 2744kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Dry Brine

2 tablespoon salt
1 tablespoon rosemary fresh chopped
1 tablespoon sage fresh chopped
1 teaspoon pepper

Chicken

4-6 lb chicken
3 tablespoon butter
1 cup chicken stock

Instructions

Combine salt, chopped sage, chopped rosemary, and pepper in a small bowl.
Place the chicken on a plate or baking sheet. Season the inside cavity of the chicken with about 2-3 teaspoons of the brine. Sprinkle the outside of the chicken with the remaining brine and rub it into the skin. Transfer the chicken to a wire rack placed over a baking sheet and refrigerate for 24-48 hours. Remove the chicken from the fridge 1 hour before roasting.
If stuffing the chicken with bread stuffing, then make the stuffing at least 1 hour before roasting the chicken. Use your hand to open up the cavity of the chicken then spoon the stuffing into the bird, pressing the stuffing along the way so it is lightly packed. If you prefer not to stuff the chicken with bread stuffing then lightly stuff the cavity with a few onion wedges, lemon wedges, and a bunch of sage and rosemary.
Preheat the oven to 400°F. Tie the legs of the chicken together with butcher’s twine. This will help hold the stuffing in place and give the chicken a nice presentation when roasted. Use your index and middle finger to separate the skin from the flesh of the chicken breasts. Stuff 1-2 tablespoons of butter into this space on each breast. Rub the remaining butter on the outside of the chicken.
Place a wire rack in a roasting pan and pour about 1 cup of water or chicken stock into the pan. Set the chicken on the wire rack, breast side up. Roast the chicken for about 80-90 minutes total, until the skin is golden brown and the internal temperature of the chicken and stuffing reaches 165°F. After 1 hour of roasting, baste the chicken every 10-15 minutes until fully cooked. Rest the chicken for at least 20 minutes before slicing and serving.

Notes

Scroll up to view a visual walkthrough of the recipe.

Try it with turkey: if serving a large family, use this same method for roasting turkey.

Mix up the herbs and spices: dry brine is a great vehicle for adding flavor. Try different herbs such as thyme, parsley, tarragon, or basil, and different spices, such as paprika, cayenne, cumin, celery salt, or mustard powder - just to name a few.

Add a little sweetness: a touch of brown or granulated sugar gives a subtle sweetness and will add color to the chicken when cooked.

To stuff or not to stuff: swap the stuffing out with an aromatic stuffing of onions, garlic, and lemon wedges. While not edible, these ingredients will add flavor to the meat as it steams in the cavity of the chicken.

Add some vegetables: add carrots, parsnips, onions, or other root vegetables to the bottom of the pan to roast along with the chicken. They will soak up the juices of the chicken for even more flavor.

Make ahead: this is a recipe that benefits from brining well ahead of time. Brine the chicken for at least 24 hours, but brining may be done up to 96 hours for even more flavor and juicier results.

Storage: allow the chicken to come to room temperature before storing leftovers. The chicken can be left whole to be stored or you can strip the meat from the bones and store it in an airtight container for up to 3 days in the fridge. We recommend the latter, then use the bones to make chicken stock.

Freezing: allow the chicken to come to room temperature and strip the meat from the bones. Transfer the chicken to a freezer-safe bag or container and freeze for up to 3 months.

Nutrition