If you’ve ever dreamed of a holiday-worthy roasted chicken that rivals the best Thanksgiving turkey, this Thanksgiving Roast Chicken with Sage Butter and Pan Drippings is exactly what you need. This dish is all about crispy, golden skin and juicy, herb-infused meat—with an irresistible sage butter rubbed under and over the skin. The drippings alone are reason enough to make this your go-to Sunday dinner or even a Thanksgiving alternative. Whether you’re hosting a smaller gathering or simply craving a show-stopping roasted chicken dinner, this recipe will hit every comforting, flavorful note.

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Thanksgiving Roast Chicken with Sage Butter and Pan Drippings

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Course Main Course

Cuisine American

Servings 4

Equipment

Roasting pan with rack A sturdy roasting pan with a rack helps the chicken cook evenly and allows the drippings to collect below. Don’t have one? A cast iron skillet or any oven-safe baking dish will work—just lay the veggies down as a base to elevate the chicken.
Meat Thermometer For the best results, an instant-read thermometer ensures your bird hits 165°F in the breast and 175°F in the thigh.
Kitchen shears (if spatchcocking) These make cutting through the backbone a breeze.
Basting brush or spoon For applying that gorgeous sage butter.
Small bowl To mix the compound butter.

Ingredients

For the Chicken

1 whole chicken 4–4.5 pounds, giblets removed
Kosher salt 1 tablespoon for dry brine + 1 teaspoon for seasoning
Freshly ground black pepper to taste
2 tablespoons olive oil

For the Sage Butter

6 tablespoons unsalted butter softened
1 tablespoon finely chopped fresh sage or 1½ teaspoons dried sage
2 teaspoons finely chopped rosemary
1 teaspoon thyme leaves
3 cloves garlic minced
Zest of 1 lemon
Juice of half a lemon

For the Pan

1 large onion quartered
2 carrots peeled and cut into chunks
2 celery stalks chopped
4 cloves garlic smashed
½ cup chicken stock or white wine

Instructions

Dry Brine the Chicken (Optional but Recommended)

If you have time, dry brine the chicken by salting it generously (about 1 tablespoon kosher salt) and leaving it uncovered in the fridge for 8 to 24 hours. This helps the skin dry out and crisp beautifully in the oven.

Make the Sage Butter

In a small bowl, combine the softened butter with chopped sage, rosemary, thyme, garlic, lemon zest, and lemon juice. Mix until smooth and fragrant. This butter will be your flavor bomb.

Preheat and Prepare

Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels (especially if dry brined).
Gently loosen the skin over the breast and thighs using your fingers. Spread half the sage butter under the skin, and rub the remaining butter over the skin. Season with additional salt and pepper.

Set the Chicken on Aromatics

Arrange the onion, carrots, celery, and smashed garlic cloves in the bottom of your roasting pan or skillet. Pour the chicken stock or wine into the pan. Place the chicken breast-side up on the rack or directly on top of the vegetables if not using a rack.

Roast to Perfection

Roast in the preheated oven for about 1 hour and 10 minutes, or until a meat thermometer reads 165°F in the thickest part of the breast and juices run clear. Baste the chicken once or twice during roasting for extra golden skin.

Rest Before Carving

Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute and keeps the meat tender.

Serve with Pan Drippings

Spoon the warm sage-scented drippings over the carved meat or use them to flavor your side dishes.

Pairings: Make It a Complete Roasted Chicken Dinner

This roast chicken practically begs to be served with seasonal sides, especially around Thanksgiving. Here are some pairings that complement the richness of the sage butter:

Roasted chicken and vegetables: Roast baby potatoes, carrots, and Brussels sprouts alongside the chicken for an easy one-pan meal.
Cranberry sauce: A tart counterpoint that makes this feel right at home on a Thanksgiving table.
Creamy mashed potatoes: Perfect for catching the pan drippings.
Buttered green beans or asparagus: For a simple, bright vegetable to contrast the richness of the bird.
Rustic bread: Something crusty to soak up all that flavor.

Wine pairing? Try a lightly oaked Chardonnay or a Pinot Noir. For non-alcoholic options, a crisp apple cider or sparkling cranberry juice fits the Thanksgiving vibe perfectly.

FAQs

1. Can I use chicken breast instead of a whole bird?

Yes! If you’re looking for roasted chicken breast specifically, you can use bone-in, skin-on breasts. Rub them with sage butter and roast them on top of the same vegetable mix. Reduce the cook time to about 40–45 minutes.

2. What’s the benefit of spatchcocking the chicken?

Spatchcock chicken cooks faster and more evenly, especially helpful if you’re trying to get dinner on the table quickly. It also allows more surface area for the skin to crisp. Just cut out the backbone, flatten the bird, and roast as usual.

3. Can I cook this in a slow cooker or crockpot?

For sure! While you won’t get crispy skin, this recipe adapts well into chicken crockpot recipes. Place all the same ingredients into the crockpot and cook on low for 6–7 hours. Finish under the broiler if you want to brown the skin.

4. How do I use leftovers?

Leftovers are gold here. Make shredded chicken recipes like tacos, soup, chicken salad, or even a cozy chicken pot roast. Store the shredded meat in the pan drippings to keep it moist and flavorful.

5. What size chicken should I use for 4 people?

A 4 to 4.5-pound chicken is perfect for feeding 4 people with some leftovers. If you're serving more, go for a 5–6 pound bird or roast two smaller chickens side by side.