Apple Butter and Herb Roasted Chicken
Apple Butter isn’t just for your toast anymore! With cooler days and nights now upon us, warm comfort foods are what we crave. We are always trying to expand the ways we our spreads and had some inspiration while at the Farmers Market. Who doesn’t love fresh herbs and a farm fresh chicken? Since it is fall and we had a jar of our apple butter just waiting to be used. We decided to combine freshly chopped herbs and apple butter to use as a rub for our chicken. The aromas coming from the oven were the smells of fall cooking. Apples, rosemary, thyme, garlic, and delicious chicken! Enjoy this easy and delicious fall recipe and let us know how it turned out for you!
1- 6 LB Chicken, Whole
3 cloves Garlic, chopped
2 sprig Rosemary, chopped (only chop one sprig of rosemary)
1 small bunch Thyme, chopped
1/2 bunch Parsley, pick leaves off stems and chop
2 T Olive Oil
1 t. Sea Salt
1 t. Black Pepper, freshly ground
6 C. Water
1/2 C. Salt
- Combine salt and water let dissolve.
- Place chicken in brine for a minimum of 6 hours. 24 hours is ideal.
- Pre-heat oven to 325° Fahrenheit. Reduce by 25° Fahrenheit if using a convection oven.
- Chop all herbs (except one sprig of rosemary) and garlic.
- Combine herbs, garlic, apple butter, and oil in a bowl
- Place extra sprig of rosemary, parsley stems, and thyme stems inside of the chicken.
- Cover the entire chicken with half of the rub
- Line roasting pan with foil. Place chicken in pan and cover lightly with another sheet of foil.
- Bake for 1 hour and 15 minutes.
- Remove from oven and turn temperature up to 350°.
- Brush the chicken with the rest of the rub. Place back into over uncovered and bake until golden brown and through.
- Optional- Baste chicken every 15 minutes with pan drippings when you return chicken to oven uncovered.
- Optional- If you don’t want to roast a whole chicken, you can brine and grill chicken pieces and brush the rub on during grilling.