You’ve probably heard this one before, but its a line that bears repeating every year around this time when people start placing orders for poultry: Thanksgiving is so much better with a chicken. Yes, switching up your bird is a big break from tradition, but its one I think deserves your serious consideration. Especially if youre not doing the holiday this year the way you usually would in terms of location and crowd size, it’s the perfect time to experiment in the main course department. Please allow me to make my case.
It’s clear we have been misled by Big Turkey, tricked into thinking we can’t eat a better bird on Thanksgiving. We’ve been trained to think of chicken as quotidian, something that isn’t nearly special enough to get the holiday treatment, but be honest: How often are you roasting a whole, dressed up chicken? Everyday chicken is a boneless skinless breast or freezer nuggets—the chicken equivalent of a turkey sandwich, which somehow doesn’t disqualify a whole turkey from celebratory main course duty. Open your eyes, man! The game is rigged.
Also, the ideal modern Thanksgiving plate is an explosion of sides, an assemblage of bold salads, comforting vegetables, and butter-laden casseroles. According to many, they’ve the best part of the meal, but that passion is borne out of necessity. Turkey, especially boring Thanksgiving turkey, is totally thrill-less, so we psych ourselves up with what surrounds it. Making extremely good squash—while extremely good—is nothing more than a band-aid covering up the real problem: that the traditional protein is perfunctory, a way to get a slice of meat on the plate. That meat slice can be awesome, even the best part of the meal, if only we learn to look beyond turkey.
Turkey is totally thrill-less, so we psych ourselves up with what surrounds it. There is a better way.
Of course, I do not really think that psychoanalyzing turkey makers and eaters is going to convince you to make a Thanksgiving chicken (unless…?). So, to seal the deal, I have also prepared a list! Read on for why there is no better bird for your holiday dinner when it comes to ease, flexibility, cost, and the actual most important thing (aka leftovers).
The way some people talk about cooking a turkey, you would think it’s an Olympic sport. “Feeling really good about this year,” they say, stretching to loosen up their carving arm and pulling out the special roasting pan that gathers dust the other 364 days. It makes sense! You spent a not insignificant amount of money (more on that later) on what will become the backbone of your family’s holiday meal. Nailing it comes with a lot of built-in stress.
The truth is, Thanksgiving success does not require athlete-level focus or specialized cooking tools. Roasting a chicken in a skillet—your average, everyday cast iron or stainless steel—is easy, straightforward, and effective, producing a well-browned and evenly cooked bird every time. For two chickens, stick those babies side by side on a sheet pan set with a wire rack.
The magic of a roast chicken is that it’s full of potential. A more flavorful and juicy specimen on its own (IMO) than turkey, chicken is less precious, a blank slate that can take a bit of playfulness when it comes to rubs and glazes. You can absolutely stay simple and traditional if you want, but a few extra ingredients can take your bird in any direction you please—which, I promise, will not clash with the rest of your spread. Try spicy-sticky gochujang, garlicky Caesar dressing, or an irresistible citrus and chile combination to mix things up.
If you’re making turkey, choosing a heritage breed over a conventional bird is absolutely the move from both an environmental and animal welfare perspective—but the happier, fancier birds come at a premium. Split the difference by ordering Thanksgiving chicken: You can spring for a local, fully pastured bird you can be proud of for less money per pound than an ethically-produced turkey. If one chicken (which serves four) is too small for your holiday crowd, buy two—still cheaper than a big turkey! Math!
Perhaps the most important category of all is the one that focuses not on Thanksgiving dinner itself, but on the following day. It is my belief that every standard turkey leftovers play is just something we wish we could eat with chicken. The breakfast hash move, the sandwich move, just running the whole meal back another time—it’s all better with chicken. Flavorwise, the fight doesn’t even seem fair. Also, though technically more of a byproduct than a leftover, the schmaltz you yield by roasting a chicken is reason enough to make the swap.
A whole roast chicken is achievable but celebratory, with plenty of room for adding the sides you can’t live without.
Even with all of these points in the pro column, I understand that for some, deviating from storied Thanksgiving tradition is (literally) not on the table. I developed a recipe this year that takes baby steps away from the tried-and-true holiday menu—and towards chicken, obviously—while maintaining the ethos of the classic dishes. You still get silky gravy to pour over everything, for example, made from the drippings of your simple roast chicken (the miso blends right in, providing some savory saltiness rather than a distinct additional flavor). And you get a stuffing-esque side, as well: roasted acorn squash, apples, and buttery, herby croutons that soak up the sauce with aplomb. It’s achievable but celebratory, with plenty of room for adding the sides you can’t live without—exactly what a holiday menu should look like this year. It’s not full-blown Thanksgiving anarchy, but it’s a step in the right direction. Maybe next year, you’ll make lasagna.
Chickens are much smaller than turkeys, which make them a great alternative for smaller families or gatherings. Unless, of course, you want to eat leftover turkey for weeks. Because chickens are smaller, cooking them is also so much easier to manage.
We know what you’re thinking — chicken on Thanksgiving?! But hear us out! Nestled on a bed of Brussels sprouts, sweet potatoes, onion and cubed bread, this recipe acts as a main course and side dish all in one. And did we mention that it’s a one-pan wonder? You’ll love cutting down on both oven space and pans to wash — after all, no one is ever thankful for more dishes to clean!
Ready to gobble up? Check out our recipe for Thanksgiving Chicken Over Roasted Vegetables and prepare to feast on a tender, juicy bird that’s just as flavorful as a traditional turkey, but with only a fraction of the time and effort. Whether you’re cooking for a small gathering or just don’t really love turkey, you’ll be super thankful to have this dish as your Thanksgiving main course.
Making the chicken is super easy, too. First, rub the whole thing with a mixture of sage, rosemary and thyme, which will taste and smell just like the seasonings on a traditional turkey. Next, toss the veggies with the rest of the herbs and a bit of melted butter, then scatter them along the bottom of a roasting pan. Finally, layer a roasting rack on top of the veggies, place the chicken and brush with melted butter, then roast! In just over two hours, you’ll have a beautiful dish for four that fills your kitchen with the cozy aroma of the holidays — and there’s no need to baste, stuff or spend hours checking on it.
Let’s talk turkey — Thanksgiving turkey, that is. Though it’s considered the centerpiece of a Thanksgiving meal, cooking an entire turkey is often more trouble than it’s really worth, especially if you’re only feeding a few people. That’s why we’re presenting our new star of the show this year: Thanksgiving Chicken Over Roasted Vegetables.
Perhaps the most important category of all is the one that focuses not on Thanksgiving dinner itself, but on the following day. It is my belief that every standard turkey leftovers play is just something we wish we could eat with chicken. The breakfast hash move, the sandwich move, just running the whole meal back another time—it’s all better with chicken. Flavorwise, the fight doesn’t even seem fair. Also, though technically more of a byproduct than a leftover, the schmaltz you yield by roasting a chicken is reason enough to make the swap.
The way some people talk about cooking a turkey, you would think it’s an Olympic sport. “Feeling really good about this year,” they say, stretching to loosen up their carving arm and pulling out the special roasting pan that gathers dust the other 364 days. It makes sense! You spent a not insignificant amount of money (more on that later) on what will become the backbone of your family’s holiday meal. Nailing it comes with a lot of built-in stress.
Also, the ideal modern Thanksgiving plate is an explosion of sides, an assemblage of bold salads, comforting vegetables, and butter-laden casseroles. According to many, they’ve the best part of the meal, but that passion is borne out of necessity. Turkey, especially boring Thanksgiving turkey, is totally thrill-less, so we psych ourselves up with what surrounds it. Making extremely good squash—while extremely good—is nothing more than a band-aid covering up the real problem: that the traditional protein is perfunctory, a way to get a slice of meat on the plate. That meat slice can be awesome, even the best part of the meal, if only we learn to look beyond turkey.
If you’re making turkey, choosing a heritage breed over a conventional bird is absolutely the move from both an environmental and animal welfare perspective—but the happier, fancier birds come at a premium. Split the difference by ordering Thanksgiving chicken: You can spring for a local, fully pastured bird you can be proud of for less money per pound than an ethically-produced turkey. If one chicken (which serves four) is too small for your holiday crowd, buy two—still cheaper than a big turkey! Math!
The magic of a roast chicken is that it’s full of potential. A more flavorful and juicy specimen on its own (IMO) than turkey, chicken is less precious, a blank slate that can take a bit of playfulness when it comes to rubs and glazes. You can absolutely stay simple and traditional if you want, but a few extra ingredients can take your bird in any direction you please—which, I promise, will not clash with the rest of your spread. Try spicy-sticky gochujang, garlicky Caesar dressing, or an irresistible citrus and chile combination to mix things up.
Chicken replaces turkey for Thanksgiving
FAQ
Can you substitute chicken for turkey on Thanksgiving?
Is it OK to have chicken for Thanksgiving?
How many people eat chicken instead of turkey for Thanksgiving?
What is a good substitute for turkey for Thanksgiving?
Is chicken a good substitute for Thanksgiving?
Chicken is one of the most versatile proteins out there. Its similarity to turkey makes it an excellent substitute for Thanksgiving. Allowing you to enjoy all your favorite flavors at much less cost. 1. Smothered Chicken
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
What can you serve other than Turkey on Thanksgiving?
Nailing your Thanksgiving dishes is all about creating the right flavors with a festive touch. As long as you’re liberal with your fixings and include plenty of fresh herbs and warm spices, you can serve just about anything other than turkey. On top of it, you can still enjoy the comforts of a classic Thanksgiving table.
Should you eat a whole chicken on Thanksgiving?
Plus, serving an oven roasted whole chicken on Thanksgiving has some major advantages, while still delivering a classic poultry main course we all look forward to during the holidays. Roasting a whole chicken is much faster than roasting a whole turkey (we all know how precious oven space is on Thanksgiving!)