Thanksgiving Meal Plan For Roasted Chicken

Thanksgiving Meal Plan for Roasted Chicken (Small-Crowd, High-Flavor)

The classic turkey dinner is great, but not every table needs a whole bird. If you’re cooking for a smaller group—or you just want a meal that’s easier to manage—roasted chicken is the move. It cooks faster, stays juicy, and gives you golden schmaltzy drippings for a silky pan gravy. The best part: you don’t lose any of the Thanksgiving comfort. You still get creamy mashed potatoes, tender-crisp green beans, bright cranberry sauce, and a crisp green salad to balance the plate.

This plan is built for a relaxed holiday timeline. The chicken roasts while you boil potatoes. Green beans slide into the oven right after the bird comes out to rest. Gravy comes together from pan drippings in just a few minutes. Cranberry sauce and vinaigrette can be made days ahead, so the big day feels calm. You’ll serve a full Thanksgiving menu without juggling five burners and three timers.

The flavors lean classic with a few thoughtful updates. A dry-brine brings deep seasoning and crispy skin. Pan gravy gets a hint of white wine (optional) for brightness. Mashed potatoes rely on hot dairy and plenty of butter for that plush, weeknight-friendly texture—no fancy tools required. Green beans roast with a little garlic and lemon so they feel fresh, not heavy. The cranberry sauce uses orange and ginger to keep it lively without being candy-sweet.

This is Thanksgiving built for real home kitchens: simple technique, dependable results, and make-ahead options that actually help. The menu scales easily, too—one chicken serves four generously; two chickens will feed six to eight with leftovers for late-night sandwiches. If “Thanksgiving meal plan,” “roast chicken Thanksgiving,” “crispy skin roast chicken,” “make-ahead cranberry sauce,” and “easy pan gravy” sound like exactly what you need, you’re in the right place. Cook the plan once and you’ll keep it in your back pocket for any holiday dinner or Sunday feast that calls for comfort without chaos.

What follows: a clean game plan, then five reliable recipes—Roast Chicken with Pan Gravy, Weeknight Mashed Potatoes, Roasted Green Beans with Lemon, Orange-Ginger Cranberry Sauce, and a Simple Green Salad with Mustard-Shallot Vinaigrette. Everything uses basic equipment and grocery-store ingredients. Short ingredient lists, clear steps, and timing notes will keep you on track. Let’s get you to the table on time with food that tastes like the holiday should.

---

Game Plan & Timing (At a Glance)

• 2–3 days ahead (optional, best results): Dry-brine chicken.
• Up to 5 days ahead: Make cranberry sauce; make vinaigrette.
• Morning of: Peel and cube potatoes; keep submerged in cold water in the fridge.
• 90 minutes before dinner: Preheat oven; start chicken.
• 45 minutes before dinner: Start boiling potatoes.
• While chicken rests (20–30 minutes): Roast green beans; make pan gravy; mash potatoes; dress salad last.

---

Recipe 1: Crispy-Skin Roast Chicken with Pan Gravy

Servings: 4 generous portions
Active Time: 20 minutes (plus brine time)
Total Time: 1 hour 15 minutes–1 hour 30 minutes (plus brine time)

Required Equipment

• Rimmed baking sheet with wire rack (or a roasting pan with rack)
• Instant-read thermometer
• Small saucepan and whisk (for gravy)
• Fat separator (helpful but optional)

Ingredients (US | Metric)

For the Dry-Brine & Roast

• 1 whole chicken, 3½–4 lb | 1.6–1.8 kg
• 1 Tbsp kosher salt | 12 g
• 1 tsp black pepper | 2 g
• 1 tsp garlic powder | 3 g
• 1 tsp onion powder | 3 g
• 1 tsp smoked paprika (optional) | 3 g
• 2 Tbsp unsalted butter, softened | 28 g
• 1 Tbsp neutral oil | 15 ml
• 1 lemon, halved | —
• 4 sprigs thyme or rosemary | —
• 1 small onion, quartered | —

For the Pan Gravy

• 2 Tbsp fat from pan drippings (or butter) | 28 g
• 2 Tbsp all-purpose flour | 16 g
• 1–1¼ cups low-sodium chicken stock, hot | 240–300 ml
• ¼ cup dry white wine (optional) | 60 ml
• Salt and pepper to taste | —
• Splash of lemon juice to finish (optional) | 5–10 ml

Preparation Instructions

1. Dry-Brine (Best Results): Pat the chicken dry. Mix salt, pepper, garlic powder, onion powder, and smoked paprika. Rub all over the chicken, including under the skin where possible. Set on a rack over a baking sheet, uncovered, in the fridge 8–48 hours. (If short on time, salt at least 1 hour ahead; you’ll still improve flavor and skin.)
2. Preheat & Prep: Heat oven to 425°F | 220°C. Stuff cavity with lemon halves, herbs, and onion. Rub skin with softened butter, then drizzle with oil.
3. Roast: Place chicken breast-side up on the rack. Roast 50–65 minutes, until the thickest part of the breast hits 160°F | 71°C and the thigh reaches 175°F | 79°C. If the skin is browning too fast, tent loosely with foil.
4. Rest: Transfer chicken to a board and rest 20–30 minutes. Carryover heat will bring the breast to 165°F | 74°C.
5. Make Pan Gravy: Pour drippings into a heatproof cup; separate fat. Set 2 Tbsp | 28 g fat in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Whisk in hot stock (and wine, if using) until smooth. Simmer 3–5 minutes to thicken. Season with salt, pepper, and a splash of lemon juice. If too thick, loosen with more stock.

Approximate Nutrition (per serving, chicken + gravy)

• Calories: ~520
• Protein: ~44 g
• Fat: ~33 g
• Carbs: ~6 g
• Sodium: ~720 mg

---

Recipe 2: Weeknight Mashed Potatoes (Creamy & Reliable)

Servings: 4–6
Active Time: 15 minutes
Total Time: 30–35 minutes

Required Equipment

• Large pot and colander
• Potato masher or ricer
• Small saucepan (to warm dairy)

Ingredients (US | Metric)

• 2½ lb russet or Yukon Gold potatoes, peeled, 1½-inch chunks | 1.1 kg
• 6 Tbsp unsalted butter | 85 g
• ¾ cup whole milk, warmed (plus more as needed) | 180 ml
• ¼ cup sour cream (optional) | 60 ml
• 1½ tsp kosher salt, divided | 9 g
• ½ tsp black pepper | 1 g

Preparation Instructions

1. Boil: Cover potatoes with cold water by 1 inch; add 1 tsp | 6 g salt. Bring to a boil; simmer until tender, 12–15 minutes.
2. Warm Dairy: In a small pan, warm milk and butter (and sour cream, if using). Hot dairy yields smoother mash.
3. Mash: Drain potatoes well; return to the hot pot to steam off moisture for 1 minute. Mash, then stream in warm dairy to reach your preferred texture. Season with the remaining ½ tsp | 3 g salt and pepper. Keep warm.

Approximate Nutrition (per 1/6 batch)

• Calories: ~210
• Protein: ~4 g
• Fat: ~10 g
• Carbs: ~28 g
• Sodium: ~260 mg

---

Recipe 3: Roasted Green Beans with Lemon & Garlic

Servings: 4
Active Time: 10 minutes
Total Time: 20–25 minutes

Required Equipment

• Rimmed baking sheet
• Parchment (optional)

Ingredients (US | Metric)

• 1 lb green beans, trimmed | 450 g
• 1½ Tbsp olive oil | 22 ml
• 1 large garlic clove, minced | 3–4 g
• ½ tsp kosher salt | 3 g
• ¼ tsp black pepper | 0.5 g
• Zest of ½ lemon + lemon wedges | —

Preparation Instructions

1. Roast: After the chicken comes out, lower oven to 400°F | 205°C. Toss beans with oil, garlic, salt, and pepper. Roast 12–15 minutes until tender-crisp with lightly charred spots.
2. Finish: Toss with lemon zest and serve with wedges.

Approximate Nutrition (per serving)

• Calories: ~90
• Protein: ~2 g
• Fat: ~6 g
• Carbs: ~9 g
• Sodium: ~210 mg

---

Recipe 4: Orange–Ginger Cranberry Sauce (Make-Ahead)

Servings: 8 (about 2 cups)
Active Time: 10 minutes
Total Time: 15–20 minutes (plus chill)

Required Equipment

• Small saucepan
• Zester

Ingredients (US | Metric)

• 12 oz fresh cranberries | 340 g
• ½ cup orange juice | 120 ml
• ½ cup water | 120 ml
• ⅔–¾ cup granulated sugar (to taste) | 135–150 g
• 1 tsp finely grated orange zest | 2 g
• ½ tsp fresh grated ginger (or ¼ tsp ground) | 1 g
• Small pinch kosher salt | <1 g

Preparation Instructions

1. Simmer: Combine cranberries, orange juice, water, sugar, zest, ginger, and salt. Bring to a simmer over medium heat.
2. Cook: Simmer 8–12 minutes, stirring, until most berries pop and sauce thickens. It will set more as it cools.
3. Chill: Cool, then refrigerate up to 5 days. Serve cold or at room temperature.

Approximate Nutrition (per ¼ cup)

• Calories: ~80
• Protein: 0 g
• Fat: 0 g
• Carbs: ~20 g
• Sodium: ~10 mg

---

Recipe 5: Simple Green Salad with Mustard–Shallot Vinaigrette

Servings: 4
Active Time: 10 minutes
Total Time: 10 minutes

Required Equipment

• Small jar with lid or whisk and bowl

Ingredients (US | Metric)

Salad

• 5 oz tender greens (spring mix or romaine) | 140 g
• 1 small cucumber, thinly sliced | 150 g
• 1 small apple, thinly sliced (optional) | 120 g

Vinaigrette

• 3 Tbsp olive oil | 45 ml
• 1½ Tbsp red wine vinegar | 22 ml
• 1 tsp Dijon mustard | 5 g
• 1 tsp honey or maple syrup | 5 ml
• 1 Tbsp finely minced shallot | 10 g
• ¼ tsp kosher salt | 1.5 g
• Black pepper, to taste | —

Preparation Instructions

1. Vinaigrette: Shake or whisk oil, vinegar, mustard, honey, shallot, salt, and pepper until emulsified.
2. Toss & Serve: Lightly dress greens, cucumber, and apple just before serving.

Approximate Nutrition (per serving)

• Calories: ~140
• Protein: ~2 g
• Fat: ~11 g
• Carbs: ~10 g
• Sodium: ~160 mg

---

Scaling, Substitutions, and Tips

• Scaling the Bird: For 6–8 diners, roast two chickens side-by-side on a large sheet pan, rotating pans halfway. Double gravy and green beans; add 1 lb/450 g potatoes.
• Dry-Brine Window: Anywhere from 8 to 48 hours works. Longer equals deeper seasoning and crisper skin. Keep the chicken uncovered for the driest skin.
• Stock Matters: Warm, low-sodium stock keeps the gravy silky and lets you control salt.
• Make-Ahead Wins: Cranberry sauce keeps for 5 days; vinaigrette for 1 week. Potatoes reheat best over gentle heat with a splash of milk.
• Wine-Free Gravy: Skip wine and add a squeeze of lemon for brightness.

---

Suggested Plate & Serving Order

Slice chicken, spoon over pan gravy, add a generous scoop of mashed potatoes, roasted green beans on the side, a dollop of cranberry sauce, and finish with the tossed salad. It’s the full Thanksgiving experience—scaled to a smaller crowd, timed for a calmer kitchen, and built on techniques that always work.