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.