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This Thanksgiving Roasted Chicken with Homemade Gravy is juicy, flavorful, and has perfectly crispy golden skin! It’s perfect for a smaller Thanksgiving dinner or whenever you’re craving a comforting chicken and gravy recipe.

Roasted Chicken with Homemade Gravy

Every Thanksgiving, my family tells me the same thing: they don’t really love turkey, they just love all the sides! And every year, they suggest making chicken instead. So this year, I finally listened and created this easy Thanksgiving Chicken and Gravy recipe with all those classic holiday flavors we love. I wanted a juicy roasted chicken that tastes like Thanksgiving turkey but takes less time to cook and is perfect for a smaller holiday dinner. It was a hit with my family, and we didn’t miss the turkey one bit!

If you love my classic roasted chicken recipe, you’ll love this holiday version! A simple dry brine makes the chicken incredibly flavorful, with crispy golden skin and juicy meat. And of course, you can’t have Thanksgiving without homemade gravy!

Why You’ll Love This Thanksgiving Chicken Recipe

The secret to juicy roasted chicken with crispy, golden skin? A simple dry brine! I love that I can prep it a few hours ahead, or even the night before, making Thanksgiving dinner that much easier.

Perfect for a smaller Thanksgiving: All the traditional holiday flavors without roasting a whole turkey.
Juicy and flavorful: Golden, crispy skin and tender chicken, seasoned with classic Thanksgiving herbs.
Easy homemade gravy: A delicious gravy to spoon over chicken and mashed potatoes.
Family-friendly: A great alternative for anyone who prefers chicken over turkey.
Great for Sunday dinner: Simple enough to make anytime you’re craving a comforting roast chicken dinner.

Ingredients You’ll Need

Most of the ingredients, except the chicken and fresh herbs, are pantry staples. See the recipe card below for exact measurements.

Herbs: Fresh sage and thyme or rosemary, plus dried oregano.
Olive oil helps the herbs stick and adds moisture to the meat.
Whole chicken: Buy a 3- to 4-pound chicken and remove the neck and giblets from the cavity. They’re great to use if you’re making stock later.
Salt: I tested this recipe with Diamond Crystal kosher salt, which is less salty than other brands, especially Morton’s.
Granulated sugar: Just a little helps balance the flavors.
Freshly ground black pepper for seasoning
Gravy ingredients: All-purpose flour and turkey or chicken stock or broth

How to Roast Chicken and Make Chicken Gravy

I typically use a meat thermometer with a wireless probe when cooking a whole chicken. Before roasting, insert the thermometer into the thickest part of the breast, making sure it does not touch the bone, and set the temp to 160°F. See the recipe card at the bottom for printable directions.

Season with herbs: Combine the herbs and olive oil in a small bowl. Loosen the chicken skin so you can rub the herb mixture underneath.
Make the dry brine: Mix the salt, sugar, and pepper, then rub it inside the chicken cavity and on the skin.
Brine the chicken: Set the chicken on a wire rack over a sheet pan. Refrigerate uncovered for at least a few hours, though overnight is ideal.
Before cooking: Remove the chicken from the fridge and spritz the skin with olive oil spray. Tuck the wing tips behind the neck and tie the legs with twine. Let the chicken sit on the counter for 20 minutes while the oven preheats to 425°F.
Roast the chicken (on the same wire rack/sheet pan) for 45 to 55 minutes, or until the internal temp reaches 160°F. After 25 minutes, rotate the sheet pan to ensure it cooks evenly.
Let it rest: After removing the chicken from the oven, transfer the wire rack to a cutting board. Let it rest for 15 minutes so the internal temperature increases to 165°F.
Make homemade gravy: Pour the fat and juices from the sheet pan into a bowl, then pour 2 tablespoons into a small saucepan over medium heat. Sprinkle the flour over the fat, and stir constantly for 2 minutes. Whisk in the broth, then bring it to a simmer. Continue whisking until the gravy thickens. Taste and season with salt and pepper.

Variations to Try

Herbs: Swap dried oregano for dried marjoram.
For gluten-free gravy, use gluten-free flour instead of all-purpose.
Broth: Use mushroom broth to create an umami-rich gravy.

Tips for Juicy Roasted Chicken

Don’t skip the dry brine. Season the chicken with salt and let it rest uncovered in the refrigerator for at least a few hours. This helps the meat stay juicy and flavorful while drying the skin for a crispier finish. If you have the time, I recommend letting it sit overnight for the best results.
Use the correct salt. I use Diamond Crystal Kosher Salt when developing recipes because it’s less salty than table salt and even other kosher salts. If you use Morton’s kosher or table salt, you’ll need to use much less. I’d start with about half, then add more while eating if needed.
Don’t carve the chicken immediately. Since it’s a whole bird, it needs more than 5 minutes to rest. Let it sit for about 15 minutes to ensure the juices don’t run out when you cut it.
For crispier skin, cook the chicken using the “convection roast” mode if your oven has it. Just adjust the temperature to 400°F.

How to Store and Reheat Leftovers

Refrigerate the chicken and gravy in separate containers for up to 4 days.
Reheat in the microwave until warm. You can also air fry the chicken at 350°F for about 5 minutes, and warm the gravy in a saucepan over low heat.
Freeze the chicken and gravy separately in airtight containers for up to 3 months.
Thaw in the fridge before eating. If the gravy has separated, stir it. If it’s too thick, add a splash of water or broth to loosen it.

Roasted Chicken cut up on a platter with gravy

5 More Roasted Chicken Recipes You’ll Love

Try one of these healthy roasted chicken recipes any time of year!

Thanksgiving Chicken and Gravy