Go Back

Ultimate Thanksgiving Special | Herb-Infused Roast Chicken

Celebrate this Thanksgiving holiday 🙏🙏🙏 with Herb-Infused Roast Chicken! It's a showstopper that’s bursting with flavor, tender on the inside, and beautifully golden on the outside. 🌿✨ Whether it’s Christmas dinner, Thanksgiving, or a cozy family gathering, this recipe will wow your guests and leave everyone asking for seconds! 🍴💖
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

To marinate the Chicken
  • 2 tablespoons of chili powder
  • 2 tablespoons of salt
  • 1 tablespoon of turmeric powder
  • 3 tablespoons of curd
  • 2 tablespoons of ginger garlic paste
To bake the chicken
  • Marinated chicken
  • Oil to spray
  • Thyme leaves
  • Rosemary leaves
  • Oregano leaves
  • Sage leaves
  • Parsley leaves
To bake the Vegetables
  • 1 chopped carrot
  • 4 small potatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 sprigs of oregano
  • one bunch of thyme
  • 1 sprig of rosemary leaves
  • 5-6 sage leaves
  • whole garlic bulb
  • 3 spring onions
  • 100 gm broad beans
  • 4 sprigs of parsley
  • 2 sprigs of oregano
  • 1 bunch of thyme leaves
  • 5-6 sage leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil

Method
 

How to marinate the chicken
  1. In a big pot, add 2 tablespoons of chili powder, 2 tablespoons of salt, 1 tablespoon of turmeric powder, 3 tablespoons of curd, and 2 tablespoons of ginger garlic paste.
  2. Mix all the ingredients together. Add the whole chicken and cover it with spice. Marinate the chicken overnight in the fridge.
How to bake the chicken
  1. Preheat the oven to 180°C for 10 minutes. Place the Aluminium foil on the baking tray and place the marinated chicken. Tie the legs with thread and spray the oil on top.
  2. Cover with thyme and rosemary leaves, then add oregano and sage leaves. Add some parsley on top.
  3. Add chicken to the oven and set the oven at 180°C for 20 minutes.
How to bake 1st set of vegetables
  1. In a bowl, add 1 chopped carrot, 4 small potatoes, and 1 tablespoon of olive oil. Add 1/4 teaspoon of salt and pepper.
  2. Add 2 sprigs of oregano and one bunch of thyme. Add 1 sprig of rosemary leaves, 5-6 sage leaves, whole garlic bulb chopped in half and mix everything well.
  3. After the first 20 minutes, add the carrot-potato mixture. Add on all sides evenly and bake in the oven at 180°C for 30 minutes.
How to bake 2nd set of vegetables
  1. In a salad bowl, add 3 spring onions, 100 gm broad beans, and 4 sprigs of parsley. Add 2 sprigs of oregano, 1 bunch of thyme leaves, and 5-6 sage leaves. Add 1/4 teaspoon salt and pepper and 2 tablespoons of olive oil. Mix everything well.
  2. After 30 minutes of baking, pull the tray out of the oven and add the mixture evenly to the tray. Bake in the oven at 180°C for 25 minutes.
  3. Remove the chicken after the final baking and check if the chicken is fully baked with a knife.
  4. Your delicious Herb-Infused Roast Chicken is ready!

Video

Notes

  • Choose the Right Chicken: Opt for a free-range or organic chicken for the best flavor and tenderness. These types of chicken absorb the herb-infused marinade better, making every bite juicy and aromatic. Ensure it’s properly thawed if frozen, and pat it dry to help the skin crisp up during roasting.
  • Marinade Overnight for Maximum Flavor: While a quick marinade works in a pinch, letting the chicken rest in the herb mixture overnight intensifies the flavor. Cover it tightly and store it in the fridge, allowing the herbs and spices to penetrate deeply into the meat.
  • Don’t Skip the Resting Time: After roasting, let the chicken rest for 15–20 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful bite every time. Serve with a drizzle of pan drippings for an extra burst of savory goodness!