Every time I make this I IMPRESS MYSELF! We are going to make Apple Butter Roast Chicken it will be the BEST roast chicken you’ve ever made.

It’s become one of our family’s favorite meals. This Apple Butter Roast Chicken is a game-changer. It’s the most tender and flavorful roast chicken you’ll ever make. The apple butter glaze adds a touch of sweetness and tanginess that perfectly complements the savory chicken.

Trust me, it is like a flavor explosion AND It’s fairly simple, you just mix some apple butter (I LOVE the Williams Sonoma one) and spices together rub it under the skin and pop it in the oven, and you have the best most simple cozy fall dinner.

Why You’ll Love It:

Flavorful: The apple butter adds a hint of sweetness that complements the savory spices perfectly.
Easy Peasy: This recipe is a breeze to prepare and makes your home smell fantastic!
Crowd-Pleaser: Everyone will love this dish, even the pickiest of eaters!

Prep Time:10

Cook Time:2 30

Resting Time:10

Total Time:2 50

Ingredients

4-5 pound whole chicken
1/2 cup apple butter
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika I used smoked paprika
1/2 teaspoon crushed red pepper flakes
Handful fresh thyme sprigs
1 Head of Garlic cut in half
Kosher salt and pepper

Instructions

Set your oven to 375°F (190°C). Rinse the chicken and pat it dry with paper towels. Remove any internal organs from the cavity and place the chicken in a roasting pan that’s large enough to accommodate it.
In a small bowl, combine apple butter and seasonings. (Except that salt and pepper we will sprinkle that on before roasting)
Gently lift the skin on the breasts and thighs of the chicken. Rub the apple butter mixture under the skin as far down as possible. Brush any remaining mixture over the outside of the chicken. Season liberally with salt and pepper. Place thyme sprigs and garlic cloves inside the chicken cavity.
Cover the chicken loosly with aluminum foil. Place the chicken in the preheated oven and roast until the internal temperature reaches 165°F (74°C), about 20 minutes per pound… (I baked mine for about 2.5 hours then turned the oven off and let it rest) Don’t forget to BASTE: Every 20-30 minutes, spoon the cooking juices over the chicken to keep it moist.
Once cooked, remove the chicken from the oven and cover with foil. Let it rest for at least 10 minutes before carving and serving.

Apple Butter Roast Chicken