This apple butter roasted chicken is a killer combination of sweet and savory flavors. With a crispy outside and a juicy, tender inside, it’s the perfect Sunday dinner!
Here’s how my brain works when it comes to roasted chicken:
Sees whole chicken in the meat aisle of the grocery store:
“Ah, I should buy one of those. They’re so much cheaper, you get so many leftovers and it makes the best Sunday dinner!”
“Yeah, but they’re just.like.SO.MUCH.WORK.” – continues walking past the poultry
*This post is sponsored by Musselman’s Apple Butter. As always, all opinions are my own.
On the let’s say 25% of the time I don’t listen to that half of my brain telling me a whole chicken is too much work to be worth it and I actually buy the bird, I never regret it. In fact, I end up preparing it, getting it in the oven and usually saying something along the lines of “what are you even talking about? That wasn’t too much work, it took all of 10 minutes!”
Fast forward 80 minutes or so later when I’m eating said chicken and I’m all “I’m totally doing this every week, it’s SO good!”
This apple butter roasted roasted chicken was no exception. WORTH IT.
(note – I don’t do it every week because my brain stupidly reverts to the situation above.)
The recipe for this roasted chicken actually comes from Musselman’s website. I’ve partnered with them for a few years now creating recipes using their delicious apple butter (like these apple butter bacon scones). This year, they’ve put together a brand new e-book with all the most amazing apple butter recipes you can imagine.
You’ll find everything from breakfast (including my apple butter carrot cake oatmeal) to sides to entrees and dessert – don’t miss my apple butter rugelach! and tons of ideas on how to use apple butter I’m betting you never would’ve thought of.
I especially love all the savory uses of their apple butter because it’s something I don’t immediately gravitate to when thinking about ways to incorporate it. I think we all think of apple butter as a sweet ingredient and while it is, this apple butter roasted chicken is the perfect example of how it can totally transform a savory dish.
Mixed with spices like cumin, paprika and chili powder the sweetness gets balanced out and makes for some of the tastiest crispy roasted chicken skin you’ll ever eat. Not to mention an incredibly juicy and tender bird.
I even mixed up a little extra of the sauce to serve alongside the plated meal and if you make this, I highly encourage you to do the same because let’s be honest, dipping your food is the best.
Go grab that E-book, a jar of apple butter and get to work!
Oh, and maybe a whole chicken while you’re at it too.
And check out 10 Ways to Use Apple Butter for even more ideas!
- 4-5 pound whole chicken
- 1/2 cup MUSSELMAN’S® apple butter
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika (I used smoked paprika)
- 1 teaspoon crushed red pepper flakes
- handful fresh thyme sprigs
- 3 large garlic cloves, peeled and smashed
- kosher salt and pepper
- Preheat oven to 375°F (I like to use my convection setting for roasted chicken if you have it).
- Rinse and pat the chicken dry. Make sure to remove any innards from the cavity and place in a roasting/baking dish big enough to hold the chicken.
- Mix together the apple butter and spices.
- Gently pull back the skin on breasts of the chicken and rub the apple butter mixture as far down the bird between the skin and the flesh as possible using your hands or a spoon. Do this again on the legs and thighs. Brush any remaining apple butter mixture all over the outside of the chicken.
- Season liberally with salt and pepper. Place the thyme sprigs and garlic cloves in the cavity of the chicken.
- Roast until internal temperature using a meat thermometer reaches 165°F (about 20 minutes per pound although this will vary by oven and especially if you're using the convection feature which cooks quicker). If chicken is browning too quickly, cover loosely with foil during the roasting process. Spoon the cooking liquids over the chicken 2-3 times while roasting to keep it moist.
- Remove from oven once cooked, cover with foil (if not already) and let rest for about 10 minutes before carving and serving.