A perfect menu item for Thanksgiving. This recipe yields the crispiest chicken I’ve ever had, and requires just one pan. The simple three-ingredient spice rub delivers warm, fall flavors that pair beautifully with roasted vegetables.
This is the roast chicken my family turns to for Thanksgiving and Christmas. My mom has made this exact recipe for years, and it always delivers—crispy skin, juicy meat, and comforting fall spices. You can use the same rub on a turkey if you prefer.
The three-ingredient rub is easy to scale and works well on both chicken and turkey; if you use a larger bird, increase the spice quantities accordingly and adjust bake time.
ingredients:
• salt + nutmeg + cinnamon: salt for seasoning plus nutmeg and cinnamon for a warm, earthy fall profile that complements poultry.
• chicken: a whole chicken is used here; you can substitute turkey but adjust spice quantities and cook time for larger birds.
• potatoes + carrots: Yukon gold potatoes and thick-cut carrots roast alongside the chicken and soak up the drippings and spices.
• water or chicken stock: a little liquid in the pan prevents burning and collects flavorful juices to spoon over the finished bird. Water works fine; chicken stock adds extra depth.
• olive oil: a drizzle before roasting promotes browning and crisp skin.
How to make roasted chicken with fall spice rub:
1. Make the spice rub. Combine salt, ground nutmeg, and ground cinnamon in a small bowl.
2. Season the chicken. Pat the chicken dry, then rub the spice mixture evenly over the skin. Reserve about 1 teaspoon of the rub for the vegetables. Optionally, tie the legs with kitchen twine for even cooking and a tidy presentation. Let the chicken rest at room temperature for 30 minutes before roasting.
3. Prepare the pan. Scatter the potatoes and carrots in a large roasting pan or baking dish and sprinkle the reserved teaspoon of spice over them. Place the chicken in the center, pour in the water or stock, and drizzle the olive oil over the chicken and vegetables.
4. Roast. Roast at 375°F until the thickest part of the chicken reaches at least 165°F—about 20 minutes per pound. For extra-crispy skin, broil on low for 2–5 minutes at the end until deeply golden.
Make ahead instructions and storage:
Poultry is best roasted fresh, but you can season the chicken up to 2 days in advance and store it, covered, in the refrigerator. Do not leave it longer than two days. Remove the chicken from the fridge about 30 minutes before roasting to allow it to come closer to room temperature for more even cooking.
Peel and cut the potatoes and carrots on the day you roast them for best texture and flavor. The dry spice mix can be prepared well in advance—stored in a sealed container, ground spices keep for about two years in a cool, dark cupboard.
Check out these other recipes!
• Herb Roasted Chicken and Potatoes
• Chicken and Rice Soup
• Chicken with White Wine Sauce
• Chicken Ranch Wrap
If you make this recipe, leave a comment and review—I love hearing your feedback. Tag me on Instagram @eatsdelightfulblog so I can see what you create.
Fall Spiced Whole Chicken Recipe
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- Author: Mimi
- Total Time: 2 hours
- Yield: 4 to 6 people
Description
A one-pan roast that produces crispy skin and juicy meat. The three-ingredient rub is quick to make and delivers a cozy fall flavor that’s perfect for holiday meals.
Ingredients
- 1 teaspoon salt
- 1 & ½ teaspoons ground nutmeg
- 1 & ½ teaspoons ground cinnamon
- 1 (4 pound) whole chicken (* see notes on cook times for different sizes)
- 1 & ½ pounds Yukon gold potatoes (washed and cut into wedges)
- 3 medium carrots (peeled and cut into thick sticks)
- 1 cup water or chicken stock (** see notes)
- 3 tablespoons extra-virgin olive oil
Instructions
- In a small bowl, combine salt, nutmeg, and cinnamon. Set aside about 1 teaspoon of the spice mix for the vegetables.
- Place the chicken on a plate and pat dry. Rub the spice mix all over the skin. Optionally tie the legs with kitchen twine for even cooking and better presentation. Let the chicken sit for 30 minutes to warm slightly. Preheat your oven to 375°F.
- Arrange the potatoes and carrots in a large roasting pan and sprinkle the reserved teaspoon of spice over them. Nestle the chicken in the center, pour in the water or stock, and drizzle olive oil over the chicken and vegetables.
- Roast in the preheated 375°F oven for about 1 hour and 20 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165°F and the juices run clear. For an extra-crispy skin, broil on low for 2–5 minutes until deeply golden.
- Remove the chicken from the oven and loosely tent with foil. Let it rest for 20 minutes before carving and serving.
Notes
* Cook time varies with bird size—plan on about 20 minutes per pound as a guideline, but rely on an instant-read thermometer for doneness: 165°F in the thickest part and clear juices.
** A small amount of liquid prevents the pan from burning during roasting. Water works well; use chicken stock for extra flavor if desired.
- Prep Time: 20 minutes
- Bake Time: 1 hour 20 minutes
Enjoy!