Thanksgiving Chicken & Gravy (Serves 4)

At least one day before roasting the chicken, prepare the herb oil. Add the Worcestershire sauce, olive oil, garlic, and herbs to a small bowl. Whisk to combine. Cover and set aside to infuse at room temperature for 1 day.

Add all listed herb butter ingredients to a medium bowl. Season with ½ teaspoon kosher salt and ground black pepper as desired. Mix to combine well. Set aside for immediate use, or store in an airtight container in the refrigerator for up to 1 week. 

Up to 1 hour before you’d like to begin roasting the chicken, pull it from the refrigerator to give it a chance to warm to room temperature for more even roasting. If you prepped the herb butter in advance, this is a good time to pull that from the refrigerator as well, so it has the chance to soften a little. If present, remove the neck and tail. Use kitchen shears to trim any excess fat or skin flaps from chicken. Use paper towels to pat the surface of the chicken completely dry. Set it on a large plastic cutting board, with the savory herb oil and herb butter nearby for ease. Using kitchen twine, tie the chicken’s legs together, securing them tightly against the breasts.

Use your hands to spread the prepared herb butter from Step 2 between the chicken skin and meat. To separate the skin from the meat, work your hand gently under the skin over the breast, sweeping from side to side, tearing any tissue connecting the skin to the meat. Work your hand down the side of the chicken into the thigh and leg area. Do not tear or remove the skin from the chicken. Buttering the chicken meat directly helps keep it juicy and flavorful. Transfer the chicken to a large mixing bowl. Drizzle half of the prepared savory herb oil over the surface of the chicken, turning to coat the chicken in the oil. Set aside to marinate for 30 minutes while the oven preheats.

Meanwhile, as the chicken rests, preheat the oven to 425 degrees F, ensuring an oven rack is positioned in the lower third of the oven. Pour the avocado oil in an 11-inch cast iron skillet, spreading it to coat the bottom of the skillet. Place the skillet on the oven rack, allowing it to preheat as the oven preheats.

Once the oven is preheated, lightly season the chicken with kosher salt and ground black pepper. Transfer the chicken to the preheated cast iron skillet, shaking off any excess marinade. Reserve excess marinade. Roast the chicken for 30 minutes.

After 30 minutes of roasting, decrease the oven temperature to 400 degrees F. Move the skillet from the oven to the stovetop, then use tongs to transfer the chicken to a large plate. Place the baby potatoes in the hot skillet, then place the chicken on top of the potatoes. Pour the reserved marinade over the chicken, then carefully return the skillet to the oven.

Roast for an additional 45-60 minutes, removing the chicken from the oven every 15 minutes to baste in the drippings. To baste, simply spoon or brush the drippings in the skillet all over the surface of the chicken. If desired, rotate the skillet 180 degrees each time you place it back in the oven to promote even roasting and browning. Pull the chicken from the oven once an instant-read thermometer inserted in the thickest part of the thigh registers an internal temperature of 155 degrees F.

Very carefully transfer the roasted chicken from the skillet to a large flat surface and transfer the potatoes to a serving dish. Tent with foil and set aside to rest at room temperature for 10-15 minutes before carving. As the chicken rests, its juices will redistribute throughout the meat and its internal temperature will continue to rise to a safe 165 degrees F.

Optional: Make the skillet chicken gravy: Carefully pour the drippings in the skillet into a bowl or large liquid measuring cup. Skim off half of the oil and discard. Pour remaining drippings back into the skillet over medium-low heat. Sprinkle flour over the surface of the skillet and cook, whisking constantly, until a darkened roux forms, about 2-3 minutes. While whisking constantly, slowly pour in the white wine. Let the mixture bubble and reduce slightly. Pour in the chicken stock. Continue to whisk until the gravy reduces to your desired thickness. Remove from the heat. If desired, stir in a little heavy cream (they gravy is otherwise very dark) and season with salt and ground black pepper as needed; this will vary based on the amount of salt in your drippings and your stock so use your judgement.

Carve, serve and enjoy!