Thanksgiving Roast Chicken with Rice, Roasted Asparagus, Carrots & Red Pepper + Pan Gravy

There’s something timeless about a golden roast chicken on the table — the aroma alone feels like home. This Thanksgiving Roast Chicken with Rice, Roasted Vegetables, and Pan Gravy brings together everything you love about comfort food: tender, flavorful chicken, perfectly seasoned veggies, and rich homemade gravy that ties it all together. Whether you’re hosting a small holiday gathering or just craving a cozy Sunday dinner, this recipe is a celebration of warmth, flavor, and togetherness.

Thanksgiving Roast Chicken with Rice, Roasted Asparagus, Carrots & Red Pepper + Pan Gravy

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes (plus 10–15 minutes resting)
Total Time: ~2 hours

Ingredients

Roast Chicken

● 1 whole chicken (4–5 lb / 1.8–2.3 kg), giblets removed

● 2 Tbsp olive oil or melted butter

● 1½ tsp kosher salt

● ¾ tsp black pepper

● 1 tsp paprika

● 1 tsp garlic powder

● ½ tsp onion powder

● 1 tsp dried thyme or rosemary

● 1 lemon, halved

● 4 garlic cloves, lightly crushed

● Small bunch fresh herbs (thyme/rosemary/parsley)

Rice

● 1 cup (200 g) long-grain white rice

● 2 cups (480 ml) low-sodium chicken broth (or water)

● 1 Tbsp olive oil

● ½ tsp kosher salt

● 1 Tbsp chopped parsley (optional)

Roasted Vegetables

● 1 lb (450 g) asparagus, ends trimmed

● 3 medium carrots, peeled and cut into batons

● 1 large red bell pepper, seeded and cut into thick strips

● 2 Tbsp olive oil

● ¾ tsp kosher salt

● ½ tsp black pepper

● ½ tsp garlic powder

● 1 tsp lemon zest (optional)

Pan Gravy

● Pan drippings from roasted chicken (remove solids)

● 2 Tbsp unsalted butter (if drippings are scant, add up to 2 more Tbsp butter)

● 2 Tbsp flour or 1½ Tbsp cornstarch (GF option: use cornstarch)

● 1½–2 cups (360–480 ml) low-sodium chicken broth, warmed

● ½ tsp Dijon mustard (optional, for depth)

● Salt and pepper to taste

Equipment

Roasting pan with rack (or bed of cut onions/carrots), instant-read thermometer, two sheet pans, saucepan with whisk, lidded pot for rice.

Instructions

1) Prep & Season the Chicken

1. Preheat oven to 400°F (200°C).

2. Pat chicken very dry with paper towels (crisp skin!).

3. Mix salt, pepper, paprika, garlic powder, onion powder, and dried thyme/rosemary.

4. Rub chicken all over with olive oil/butter, then the spice mix (including under the skin of the breast if you can).

5. Stuff cavity with lemon halves, crushed garlic, and fresh herbs. Tuck wing tips under; tie legs if desired.

6. Place chicken breast-side up on a rack in a roasting pan (or on a bed of thick onion/carrot slices).

2) Roast the Chicken

1. Roast at 400°F (200°C) for 1 hour 15 min to 1 hour 30 min, basting once or twice with pan juices.

2. It’s done when the breast reads 160–165°F (71–74°C) and the thickest thigh reads 175–180°F (79–82°C).

3. Transfer chicken to a cutting board and rest 10–15 minutes (juices redistribute).

3) Cook the Rice (while chicken roasts)

1. Warm 1 Tbsp olive oil in a pot over medium heat.

2. Add rice and stir 30–60 seconds to lightly toast.

3. Add broth and salt; bring to a boil.

4. Reduce to low, cover, and simmer 15 minutes (or per package) until liquid is absorbed.

5. Remove from heat, keep covered 5 minutes, then fluff with a fork. Stir in parsley.

4) Roast the Vegetables (staggered for perfect doneness)

1. Line two sheet pans with parchment.

2. Carrots & Red Pepper: Toss with 1 Tbsp oil, half the salt/pepper/garlic powder. Spread on first pan.

3. Roast at 400°F (200°C) for 20–25 minutes until tender/caramelized.

4. Asparagus: Toss with remaining 1 Tbsp oil, seasonings, and lemon zest. Add to the oven for the final 10–12 minutes (asparagus cooks faster).

5. Keep warm.

5) Make the Pan Gravy

1. Set the roasting pan over medium heat on the stovetop (or pour drippings into a skillet).

2. Skim excess fat, leaving ~2–3 Tbsp fat in the pan. If short, add butter.

3. Flour method: Whisk in flour for 1 minute to form a roux.
Cornstarch method (GF): Whisk cornstarch into ¼ cup cold broth to make a slurry; set aside.

4. Gradually whisk in 1½–2 cups warm broth, scraping up browned bits.

5. Simmer 3–5 minutes until glossy and thickened. Add Dijon (optional). Season to taste.

6) Carve & Serve

1. Slice the rested chicken (breast into even slices; separate thighs/drumsticks).

2. Plate chicken over or beside the rice, add roasted asparagus, carrots, and red pepper.

3. Spoon warm gravy generously over the sliced chicken (and a little over the rice if you like). Garnish with parsley.

Tips for Success

● Dry skin = crisp skin. Pat thoroughly before seasoning.

● Thermometer is key. Avoid overcooking — pull the bird as soon as temps are reached.

● Staggered veggies. Carrots/peppers need longer; add asparagus later for bright, tender spears.

● Broth control. Start with 1½ cups for gravy; add more for a thinner, ladleable sauce.

Make-Ahead & Storage

● Prep ahead: Season the chicken up to 24 hours in advance; refrigerate uncovered for ultra-crisp skin.

● Leftovers: Refrigerate in airtight containers up to 3–4 days.

● Reheat: Warm chicken and rice covered at 325°F (165°C) or gently on the stovetop with a splash of broth.

● Freeze: Sliced chicken and gravy freeze well up to 2 months.

Nutrition (per serving, approx.)