The mixture of Musselman’s Apple Butter, herbs and spices keep the chicken moist and full of flavor.
Preheat the oven to 375° F. Line a roasting pan with foil for easy clean-up.
Prepare the bird by cleaning out the cavity.
In a small bowl mix together the apple butter, chili powder, cumin, paprika, and crushed red pepper flakes.
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.
Repeat with both legs, thighs, and breasts. Try not to tear the skin.
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.
Sprinkle the outer skin all over with the kosher salt.
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.
Let the chicken cool/rest for about 5-10 minutes before slicing and serving.
What others are saying about this recipe
I like this dish. It is also great with just using the apple butter and basting with more apple butter as the chicken roasts.