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Thanksgiving Roast Chicken with Sage Butter and Pan Drippings

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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)

  1. 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

  1. 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

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels (especially if dry brined).
  3. 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

  1. 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

  1. 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

  1. 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

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