Easy Family Recipes: Apple Butter Roast Chicken

Apple Butter Roast ChickenRoasting a chicken at home takes a little bit of time, but is a relatively hands-off process once you've got the bird in the oven. Sure, it's easy to pick up a pre-roasted chicken at the grocery store, but roasting your own bird not only allows you to add flavor the way you like, but the aroma wafting through your home is wonderful too! This chicken recipe uses one of my favorite fall ingredients...apple butter. It adds a delicious sweetness to a savory dish. Mix a quick spiced apple butter rub to slide under the skin, then roast to 165-degress of poultry perfection. Don't forget to give the bird a few minutes to rest once you remove it from the oven. This allows the meat time to relax and keeps the juices exactly where you want them...in the bird!

Apple Butter Roast Chicken

  • 1/2 cup Musselman's Apple Butter
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1 whole roaster chicken (3-4 pounds)
  • 4 sprigs fresh thyme
  • 3 cloves garlic, peeled
  • 1 teaspoons kosher salt
  • 1 tablespoon butter, softened

Heat oven to 375-degrees F. Line roasting pan with foil for easy clean-up.

In small bowl mix together apple butter, chili powder, cumin, paprika and red pepper. (Adjust spice level to personal preference.)

Gently pull skin away from flesh of bird. Scoop a little apple butter mixture in your hand and push it between skin and flesh. Lay skin back down and gently rub so apple butter mixture is coating as much of meat under skin as possible. Repeat with legs, thighs and breasts, trying not to tear skin. Place a rack on the bottom of the pan. Place the chicken, breast-side up, in prepared pan. Stuff 1 thyme sprig under each wing and remaining thyme and garlic cloves inside bird. Rub outside of bird with butter, then sprinkle with kosher salt.

Bake 20 minutes per pound (1 hour to 1 hour 20 minutes), until the temperature of the thigh registers 165-degrees. If necessary, tent with foil after 40 minutes to prevent skin from getting too dark. Let chicken cool/rest for about 5-10 minutes before slicing and serving.

Recipe adapted from Heather of SugarDishMe.com

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