I love a good roast chicken! They are so easy to make and there are usually leftovers for lunch or dinner the next day. I’ll even use the carcass to make chicken stock when I feel up to it. For some reason, I haven’t made a roast chicken in a while so it’s time. I found this Apple Butter Roasted Chicken recipe, and I just happened to have a jar of apple butter in my refrigerator. What a coincidence! It’s fate, and I have to give this recipe a try.
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!
The Ingredients
Like I said, I had a jar of apple butter in my refrigerator, so I didn’t have to buy it. I will tell you that it’s not usually at my regular grocery store. I don’t know if it’s a regional thing, but it might be hard to find.
I had all the spices and garlic, so my Apple Butter Roasted Chicken shopping list was short. All I had to buy was the chicken and fresh thyme. I found both for $12.10.
The Process
I have to say this recipe was easy to prepare, but I did get my hands dirty. The dried spices are mixed with the apple butter to create a glaze. Then I used my fingers to loosen the chicken skin to spoon the mixture underneath the skin of the breast and thighs. I even managed to get it into the tops of the legs.
It wasn’t difficult, but it took some patience. My chicken also came with a plastic pop-up timer that I had to remove. Otherwise, I couldn’t get the glaze underneath the skin on one side. After that, I stuffed the chicken with thyme and garlic and brushed on the remaining glaze.
My 12-inch cast iron pan was perfect for this recipe. I did add a little bit of vegetable oil to the bottom before the chicken so it wouldn’t stick (and it didn’t). I also tucked the wings underneath, but I didn’t tie the legs. It is supposed to make the chicken cook more evenly, but you can tie them for a prettier presentation.
I checked on the chicken every 20 minutes, and there were enough drippings to begin basting it after 40 minutes. My meat thermometer beeped right as I checked the chicken at 1 hour 20 minutes.
Timing
- 8 minutes to prep
- 1 hour 20 minutes to cook
- 10 minutes to rest
- 1 hour 38 minutes total
The recipe listed 10 minutes to prep, 1 hour to cook, and 10 minutes to rest for a total of 1 hour and 20 minutes for a 4- to 5-pound chicken at 20 minutes per pound. My chicken took a little longer, but the recipe did say cooking time depends on the weight of the bird. I’d say my times were as expected for a 5.87-pound chicken.
