Ah, Thanksgiving! The day when families gather, stomachs rumble, and, yes, the turkey takes center stage. But let’s be real — between the sides, desserts, and variety of dishes that come with a holiday feast, it's great to have something extra on the table. Enter our Thanksgiving Roasted Chicken with Vegetables: an easy, flavorful companion dish that’s roasted to perfection in a disposable foil pan. It’s a little less pressure than the turkey but adds a delicious dimension to your Thanksgiving spread!
Disposable Full Size Steam Table Pan - Deep
Ingredients You'll Need
For the chicken:
- 1 whole chicken (about 3-4 lbs.), patted dry
- 2 tbsp. olive oil or melted butter
- Salt and black pepper, to taste
- 1 tbsp. fresh rosemary, finely chopped
- 1 tbsp. fresh thyme, finely chopped
- 1 tbsp. fresh sage, finely chopped
- 1 lemon, halved
- 4 garlic cloves, smashed
For the veggies:
- 4-5 medium potatoes, cut into quarters
- 3 carrots, peeled and cut into chunks
- 2 red onions, quartered
- 1 cup Brussels sprouts, halved
- 2 tbsp. olive oil
- Salt and black pepper, to taste
- Fresh thyme sprigs (optional)
The Best Part? The Disposable Foil Pan!
Half Size Colored Disposable Steam Table Pans
You might think that a disposable foil pan is best for leftovers or BBQ cookouts, but it’s also a perfect fit for this Thanksgiving chicken. Not only does it handle the oven heat like a champ, but you can also serve it straight from the pan — meaning fewer dishes after dinner. And let’s face it, anything that cuts down on post-Thanksgiving cleanup deserves a place in the lineup.
Steps to Roasted Chicken Perfection
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Prep the Chicken: Preheat your oven to 400°F (200°C). Place the chicken in the disposable foil pan. Rub olive oil or melted butter all over the bird and season generously with salt, pepper, rosemary, thyme, and sage. Tuck the lemon halves and smashed garlic cloves into the cavity for added flavor.
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Prep the Veggies: In a large bowl, toss potatoes, carrots, red onions, and Brussels sprouts with olive oil, salt, and pepper. Scatter the veggies around the chicken in the foil pan. They’ll soak up all those savory juices as they cook — a Thanksgiving miracle of its own!
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Roast It Up: Slide the pan into the oven and roast for 1 hour and 15 minutes to 1 hour and 30 minutes. If you want extra crispy skin, baste the chicken with the pan juices halfway through. The chicken is done when it reaches an internal temperature of 165°F.
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Rest and Serve: Let the chicken rest for about 10 minutes before carving. This will keep it juicy and allow the flavors to settle. You can garnish with some fresh thyme sprigs for that Thanksgiving-ready presentation. Serve it up right in the pan — rustic and elegant.
Why This Dish Fits Perfectly with Thanksgiving
While the turkey’s cooking (or resting), this roasted chicken can bake up beautifully without stealing the spotlight. It’s a fantastic “side” that’s substantial enough for a main dish, and its juicy, herbed goodness complements the turkey without upstaging it.
Disposable Half Size Foil Steam Table Pan
And don’t overlook those roasted vegetables! They’re tender, caramelized, and infused with the chicken’s flavors — a delicious pairing with mashed potatoes and cranberry sauce. Plus, the leftover roasted chicken (if there are any leftovers!) can be tucked into sandwiches or salads the next day.
Conclusion
So this Thanksgiving, let the turkey take center stage — but add this roasted chicken with vegetables in a trusty foil pan for a flavor-packed, crowd-pleasing addition. Not only will it give your guests a little something extra to be thankful for, but it’ll also make cleanup a breeze.