Thanksgiving Chicken (Oven-Baked)

Melissa Jo

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If you love Thanksgiving flavors but don’t always feel like cooking (or carving!) a full turkey, this Oven-Baked Thanksgiving Chicken is the perfect solution. Or, of course you could make my Thanksgiving Chicken Casserole, but I digress. It gives you all the classic holiday vibes — buttery, herby, crispy, and comforting — but in an easy weeknight-friendly bake that uses bone-in chicken instead of poultry panic mode. Want to make it a meal? Try my mashed potatoes, homemade cranberry sauce, and cheesy broccoli casserole! These are my Thanksgiving side dishes I have been making for YEARS passed down to me from my grandmother and mother!

And the BEST part?

During the holiday season, those herbed stuffing mixes are always on sale — usually buy one, get one free — so it’s the perfect time to stock up and make this recipe for under $10. But don’t let the word “Thanksgiving” fool you… this one works year-round. Think Sunday dinner, meal prep, or when you just want something crispy, cozy, and low-effort.

If you love this recipe, definitely check out my Thanksgiving Chicken Casserole same holiday flavor profile, totally different vibes, just as delicious.

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Prep Time 15

Cook Time 2

Total Time 17

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients

4 –5 lbs bone-in skinless chicken (I used 6 drumsticks + 4 thighs)
1 stick 8 tbsp unsalted butter, melted — plus 2 tbsp cold butter for topping
3 cups herbed stuffing mix lightly crushed
4 oz freshly shredded Parmesan cheese
1 –2 tbsp dried parsley
2 tsp garlic powder
Salt & cracked black pepper to taste

Method

Preheat oven to 375°F and lightly grease a 9x13 baking dish.
Mix together the crushed stuffing mix, Parmesan, dried parsley, garlic powder, salt, and pepper in a large bowl.
Pat chicken dry, then season all sides generously with salt & pepper.
Dip each piece of chicken in the melted butter (let excess drip off), then press firmly into the stuffing mixture to fully coat.
Arrange coated chicken in the baking dish in a single layer.
Using a microplane or fine grater, zest 2 tbsp of cold butter evenly over the top of the chicken. This helps it brown and crisp beautifully in the oven.
Bake 45–55 minutes, or until the internal temp reaches 165°F and the stuffing crust is golden and crispy.
Let rest 5 minutes before serving so the coating sets.