Thanksgiving Chicken Thighs (Oven-Roasted with Gravy)

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Thanksgiving chicken is the perfect holiday dinner for two. Herb butter roasted chicken thighs with homemade gravy deliver all the flavors without the whole bird.

Juicy Thanksgiving chicken thighs with herb butter and gravy served alongside roasted potatoes, green beans, cranberry sauce, and mac and cheese bites.

My husband and I have always loved Thanksgiving food, but ever since we moved to California, we’ve had to scale everything down for a small family. That’s seven years of making Thanksgiving dinner for two! Thanksgiving chicken is the perfect way to enjoy all the flavors of the holiday without roasting a whole turkey. These herb butter roasted chicken thighs with homemade gravy are oven-baked, flavorful, and just right for a small family or Thanksgiving dinner for two.

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Why You’ll Love This Thanksgiving Chicken
Ingredients You’ll Need
How to Make Thanksgiving Chicken Thighs (Step-by-Step)
Tips for Success
What to Serve with Thanksgiving Chicken Thighs
Storage and Make-Ahead
Frequently Asked Questions About Thanksgiving Chicken
Thanksgiving Chicken Thighs (Oven-Roasted with Gravy)

Why You’ll Love This Thanksgiving Chicken

Simpler: Skip the whole turkey and still get all the cozy holiday flavors.
Juicy: A quick homemade herb butter (fresh or dried) locks in the flavor and moisture of the chicken and keeps it tender.
Crispy: Oven-roasting gives you golden, crisp skin every time.
Gravy: Pan drippings turn into a quick, homemade holiday gravy.
Flexible: Fresh herb butter freezes beautifully and works for future meals. Dried herb butter is quick to mix up on the spot with pantry staples.
Small-Batch: Perfect for a small family or Thanksgiving for two.

Ingredients You’ll Need

Ingredients for Thanksgiving chicken thighs including raw chicken thighs, herb butter, chicken broth, flour, and butter on a kitchen counter.

Chicken thighs: Bone-in, skin-on chicken thighs give you the juiciest, most flavorful results.
Herb butter: I use about 4 tablespoons of my pre-made herb butter for poultry (the same one I use for herb roasted potatoes). You can make a batch with fresh herbs or a small batch with dried herbs.
- Fresh herb version: Unsalted butter mixed with fresh rosemary, thyme, sage, and parsley. Freezer-friendly and great for make-ahead.
- Dried herb version: Unsalted butter mixed with dried rosemary, thyme, and a mix of ground and rubbed sage. Quick to make and perfect if you don’t want to buy multiple fresh bundles. (Rule of thumb is to use about ⅓ the amount of dried compared to fresh, but the measurements I share are my tested preferences for balance and flavor.)
Salt and pepper: Essential for seasoning the chicken before roasting.
Pan drippings: The flavorful juices left in the pan is perfect for making gravy.
Gravy base: Butter, flour, and chicken stock come together with the drippings to make a smooth, savory gravy.

Saucepan with melted butter and chicken drippings seasoned with herbs, starting the gravy base.

Saucepan with smooth golden gravy whisked from chicken drippings, butter, and flour.

How to Make Thanksgiving Chicken Thighs (Step-by-Step)

Raw chicken thighs on a sheet pan rubbed with fresh herb butter, ready to roast for a Thanksgiving chicken dinner. — Chicken thighs with fresh herb butter before baking

Golden roasted chicken thighs seasoned with fresh herb butter on a sheet pan, perfect for a small Thanksgiving meal. — Chicken thighs with fresh herb butter before baking

Preheat oven: Set your oven to 400°F so it’s ready when the chicken is.
Make or measure herb butter: If you have pre-made fresh herb butter, measure out 3 tablespoons. For a quick dried version, mix softened butter with dried rosemary, thyme, rubbed and ground sage.
Pat dry & rub with butter: Pat the chicken thighs dry with paper towels so the butter sticks better. Spread the herb butter over and under the skin for maximum flavor.
Season chicken: Sprinkle both sides of the chicken thighs with salt and pepper, making sure to season underneath the skin as well.
Roast chicken: Bake until the thighs reach 165°F and the skin is golden.
Broil for crispness: Broil for a few minutes to finish with extra-crispy skin.
Make gravy: Whisk butter, flour, and pan drippings together to form a roux. Slowly add chicken stock and simmer until smooth and thickened.

Raw chicken thighs on a sheet pan coated under the skin with dried herb butter for roasting. — Chicken thighs with dried herb butter before baking

Golden roasted chicken thighs on a sheet pan after baking with dried herb butter. — Chicken thighs with dried herb butter before baking

Tips for Success

Bone-in, skin-on: This cut gives the juiciest, most flavorful Thanksgiving chicken. They’re easy to find and hard to overcook, making them the perfect choice.
Under the skin: Don’t skimp on seasoning and herb butter beneath the skin for extra flavor.
Crispy skin: Roast on a rack or sheet pan to keep the skin from steaming.
Rest before serving: Let the chicken thighs sit a few minutes before slicing so the juices stay in.
Gravy boost: Scrape all the browned bits (fond) from the pan — they add incredible depth to the gravy.

What to Serve with Thanksgiving Chicken Thighs

Carb: Mashed potatoes, herb-roasted potatoes, or mac and cheese bites. (Not the most traditional Thanksgiving carb, but they’re creamy, cozy, and pair wonderfully with gravy.)
Vegetable: Green beans, roasted carrots, Brussels sprouts, or a fresh side salad (like my fried goat cheese salad).
Sauce/Condiment: Your favorite cranberry sauce and a generous drizzle of pan gravy over the chicken.

Thanksgiving chicken thighs with gravy, crispy roasted potatoes, green beans, cranberry sauce, and mac and cheese bites on a holiday plate.

Storage and Make-Ahead

Portion size: This recipe makes 4 chicken thighs with gravy - perfect for two people. To serve 4–6, simply double or triple the ingredients. The cook time per thigh stays about the same as long as you don’t overcrowd the pan; always check that the internal temperature reaches 165°F.
Storage: Refrigerate cooked chicken and gravy separately for up to 3 days.
Reheating chicken: Warm in the oven to re-crisp the skin without drying out the meat.
Reheating gravy: Heat gently on the stovetop, adding a splash of stock if it thickens too much.

Frequently Asked Questions About Thanksgiving Chicken

Why would I serve chicken thighs instead of a traditional turkey for Thanksgiving?

Roasted chicken thighs are easier, quicker, and perfectly portioned for a smaller holiday gathering. You’ll still get the juicy meat, crispy skin, and savory gravy — without the stress of a whole bird.

How many chicken thighs do I need for Thanksgiving for two?

Four bone-in, skin-on thighs are usually perfect for two people. Scale up to 8–12 thighs if serving 4–6 guests.

Do I need a roasting pan for chicken thighs?

No — a sheet pan or baking dish works just as well for oven-roasted chicken thighs. Just don’t overcrowd the pan.

Can I use the drippings to make gravy?

Yes. Four chicken thighs actually yield a good amount of drippings, which make a flavorful base. I add butter not because it’s lacking, but for extra richness in the roux before whisking in chicken stock.

Can I make this with dried herb butter?

Yes! Use my dried herb version if you want a quick shortcut. It’s best made right before roasting rather than freezing. Fresh herbs give the most vibrant flavor, but both versions work beautifully for Thanksgiving poultry.

Plate with roasted chicken thighs, mashed potatoes and gravy, green beans, cranberry sauce, and mac and cheese bites for a Thanksgiving meal for two.

This Thanksgiving chicken is everything you love about the holiday meal made simple, cozy, and stress free. Juicy herb butter roasted chicken thighs with golden skin and homemade gravy make the perfect centerpiece for a small family gathering or Thanksgiving for two. With all the flavor of a traditional feast and none of the overwhelm, it is a holiday dinner you will want to make again and again.