Nourish PA: Holiday Roasted Chicken or Turkey Breast

This holiday season, you may be looking for an affordable alternative to a whole turkey. If so, a roasted chicken or just a turkey breast is the way to go! These poultry proteins can still make a festive centerpiece for your Thanksgiving meal, but take far less time and effort to prepare.

Holiday Roasted Chicken or Turkey Breast

Serves 6
Prep Time Cook Time Total Time
15 min 80 min 195 min

Tip: Make this recipe in a slow-cooker! Place chicken in a large slow-cooker. Add 1/2 cup low-sodium chicken broth and remaining syrup. Cover and cook on high for 4 hours, or on low for 6 hours, until a meat thermometer reads 165°F.


  • 1/2 cup syrup or honey
  • 2 tablespoons unsalted butter, melted
  • 1 lemon, juiced, or 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme, rosemary or sage (optional)
  • 1 (5-6 pound) whole chicken, or 1 (5-6 pound) bone-in, skin-on turkey breast
  • 2 pounds carrots or parsnips, peeled and cut into 2-inch pieces


  1. Preheat oven to 425°F. In a small bowl, combine syrup, lemon juice, salt, pepper and thyme (if using).
  2. Place carrots on rimmed baking sheet. Tie chicken legs together and tuck wing tips underneath body. Place chicken, or turkey breast-side-up on baking sheet. Brush syrup mixture over chicken or turkey.
  3. Roast, basting with syrup mixture every 30 minutes, until golden-brown or until meat thermometer reads 165°F, about 1 hour and 20 minutes.
  4. Remove from oven and allow to rest for 20 minutes before carving.
  5. Carve chicken or turkey. Serve with roasted carrots and enjoy.
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