Thanksgiving Tune-Up: Get Ready for Turkey Day with a Roasted Chicken Test Run

The Feed Zone Cookbook recipe Oven-Roasted Whole Chicken by Chef Biju Thomas and Dr. Allen Lim FZC

The Feed Zone Cookbook recipe Oven-Roasted Whole Chicken by Chef Biju Thomas and Dr. Allen Lim FZCLet’s face it: cooking for Thanksgiving can be a little stressful, especially when the in-laws are coming over. This weekend, tune-up your Thanksgiving dinner procedure with a dress rehearsal from The Feed Zone Cookbook!

It’s this simple:

  1. Get a chicken.
  2. Slam some oil, salt, and pepper on it and stick it in a pan.
  3. Chop some veggies and dump ‘em unceremoniously in the pan.
  4. Stick it all in an oven for an hour.
  5. Baste once, cook 20 more minutes.

Seriously, that’s just five steps to a meal that’s a pretty good approximation of Thanksgiving, obnoxious relatives excepted, of course.

Not clear on the steps? Watch chef Biju explain in this video.

Try this recipe yourself! 

Whole Roasted Chicken

Servings > 4
Time> 15 minutes prep, cook 90 minutes

Of course, you can easily and affordably purchase rotisserie chicken at your local market, but there’s something special about roasting your own. And the leftovers are great when used in other recipes.

1 whole roasting chicken (about 6 pounds)
¼ cup olive oil, divided use
1 cup coarsely chopped carrots
1 onion, cut into large chunks
4–6 garlic cloves, peeled and crushed
½ cup chopped fresh parsley

Optional Additions

large chunks of potatoes, beets, parsnips, and/or turnips

  1. Heat oven to 350 degrees and move racks if needed to accommodate a large roasting pan.
  2. Brush chicken with some of the olive oil, then coat thoroughly with coarse salt and pepper. Place chicken, breast up, in a deep roasting pan.
  3. In a bowl, combine carrots, onions, garlic, and parsley (and any optional ingredients). Add remaining olive oil to coat all surfaces, along with coarse salt and pepper to taste. Transfer vegetables to the pan alongside the chicken. Wrap in foil and let cook 1 hour.
  4. Remove foil and stir vegetables. Baste (spoon the rendered fat from the bottom of the pan over the chicken). Replace foil and let cook 20 minutes.
  5. Remove foil; baste. Continue to roast, uncovered, in oven until chicken has cooked thoroughly, about 90 minutes in total. Juices will run clear, outside skin will be nicely crisp, and the chicken will be tender to the touch.

Let chicken cool before cutting or taking apart.

PER SERVING> Energy 324 cal • Fat 19 g • Sodium 179 mg • Carbs 8 g • Fiber 2 g • Protein 31 g