| | |

Chandler’s Thanksgiving Chicken

Chandler’s Thanksgiving Chicken is the succulent bird you want at the holidays, without the huge turkey! Enjoy it any time of the year though. 

Thanksgiving Roasted Chicken

Chandler’s Thanksgiving Chicken…

If you know, you know.

Chandler Bing abhors Thanksgiving… too many bad memories… so he boycotts Thanksgiving food.

His menu preference consists of a Roast Chicken and Macaroni and Cheese.

And guess what?!

During this wacky year of holidays, Chandler’s Thanksgiving Chicken is perfect for any of the holidays!

It’s petite enough for 4-6 people, but special enough for the holidays.

Easy Sheet Pan Thanksgiving Dinner for Four

This chicken recipe pairs perfectly with the Thanksgiving Dinner on a Sheet Pan!

What do you need for the chicken?

  • Whole chicken, backbone removed, or “spatchcocked.”
  • Ranch dressing powder
  • Poultry seasoned Mayo

Easy Thanksgiving Dinner on a Sheet Pan

Recipe Overview:

  1. Remove the backbone of your chicken and flatten it onto a half sheet pan.
  2. Sprinkle ranch seasoning powder all over, and massage in.
  3. Roast at 425˚ for 25 minutes.
  4. While the bird is roasting, mix together half a cup of Duke’s mayonnaise, and a tablespoon of poultry seasoning.
  5. When the bird is starting to brown, right at the 25-minute mark, take it out and begin basting with the seasoned mayo.
  6. Every 5-7 minutes, take the bird out of the oven and baste with the juices that have formed on the sheet pan + the leftover seasoned mayo.
  7. Roast for another 15-20 minutes, or until your bird reaches an internal temperature of 165˚.
  8. Let this baby rest for a good 15-20 minutes BEFORE carving into it (I like to tent mine with foil).

How to Make Chandler’s Thanksgiving Chicken

[jumprope code=”yIPaRBsg” products=”top” displayformat=”blog-post” structureddata=”true”]

Chandler's Chicken Recipe

Y’all won’t believe how crispy the skin comes out…

If you’re one of those people who love buying rotisserie chickens and wishing the skin was a tinge crispier then this roasted chicken recipe is for you!

Having a chicken for a holiday meal is a great way for the menu to feel special, without having so many leftovers, like you would with a large turkey.

Here are some questions you might have:

I don’t know how to spatchcock a chicken

That is totally fine! Ask the butcher in your grocery store to do it for you! 

What’s the point of cooking a split chicken?

When the bird is “spatchcocked” or has the backbone removed, and is flattened, the bird roasts more evenly, and quicker. 

Shouldn’t I roast my chicken on a rack?

You sure could! But, you don’t have it. Use a rack that can go into the dishwasher after though! The chicken bits get stuck everywhere…

Thanksgiving Dinner on a Sheet Pan

Other Thanksgiving Menu Recipes:

Here are the items I think are the best to have on hand to make Thanksgiving prep a bit easier! 

Save this Chicken recipe to your favorite Chicken board on Pinterest!

Chandler's Chicken Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chandler's Chicken Recipe

Chandler’s Thanksgiving Chicken

5 from 4 reviews
  • Author: Sweetpea
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: main dish
  • Method: oven-baked
  • Cuisine: Thanksgiving


Chandler’s Thanksgiving Chicken is the succulent bird you want at the holidays, without the huge turkey! Enjoy it any time of the year though. 


  • 45 pound Whole Chicken, backbone removed & flattened
  • 1 package Ranch Seasoning mix
  • 1/2 cup Duke’s Mayonnaise
  • 1 TBS poultry seasoning


  1. Preheat your oven to 425˚.
  2. Place your spatchcocked chicken on a half sheet pan, and cover with ranch seasoning.
  3. Massage into the bird, then place the bird in the oven for 25 minutes.
  4. While the bird roasts, stir the mayo and poultry seasoning together.
  5. After 25 minutes, remove your bird from the oven, and begin basting with the seasoned mayo every 5-7 minutes.
  6. Allow to cook until the bird reaches an internal temperature of 165˚.
  7. Let the bird rest, tented with foil for 15 minutes before carving.

Recipe Card powered byTasty Recipes


Similar Posts


  1. Ranch makes everything better, including this chicken! What a great way to do something a bit different, but still have a meal that my family loved.

  2. What a great recipe to try for holidays. Love the flavors and something new. Thanks for sharing

  3. We’ve decided against turkey this year because none of us actually like it very much. Instead we thought we’d give some chicken some special treatment – bookmarking this recipe as it sounds fantastic.

  4. This is such a great idea! Perfect for the smaller Thanksgiving we will be having this year!

Comments are closed.