Apple Butter Roast Chicken
Prep time: 
Cook time: 
Total time: 
Serves: serves 6 - 8
Tender and juicy roasted chicken. It's sweetly spiced with a rich and fragrant depth of flavor you will LOVE. Makes for great leftovers, too!
  • 1 ( 3-5 lb) whole chicken
  • ½ cup Musselman’s Apple Butter
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper flakes
  • 3 or 4 sprigs fresh thyme
  • 3 cloves garlic, peeled
  • 1 -2 teaspoons kosher salt
  1. Preheat the oven to 375F. Line a roasting pan with foil for easy clean-up.
  2. To prepare the bird make sure that there are no “little goodies” in the cavity.
  3. In a bowl mix together the apple butter, chili powder, cumin, paprika, and crushed red pepper flakes.
  4. Gently pull the skin away from the flesh of the bird. Scoop a little of the apple butter mixture up in your hand and push it between the skin and the flesh. Lay the skin back down and gently rub so the apple butter mixture is coating as much of the meat under the skin as possible.
  5. Repeat with both legs, thighs, and breasts. Try not to tear the skin.
  6. Place the chicken breast side down in the prepared pan. Stuff 1 thyme sprig under each wing and the remaining thyme inside the bird. Place the garlic cloves inside the bird.
  7. Sprinkle the outer skin all over with the kosher salt.
  8. Bake for 20 minutes per pound. You may want to tent with foil after about 40 minutes to prevent the skin from getting too dark.
  9. Let the chicken cool/rest for about 5 - 10 minutes before slicing and serving.
Recipe by Sugar Dish Me at