Roasted Apple Butter Chicken

It’s so easy to make this delicious Roasted Apple Butter Chicken at home. This crispy, crust chicken on top of a bed of veggies is comfort food you can’t resist.

 
There is nothing that screams comfort food more so than a roasted chicken. Look at that skin on the Roasted Apple Butter Chicken, isn’t it gorgeous? Bonus…it tastes good too.

I am also a sucker for root vegetable anything. Have you ever tried my Winter Root Vegetable Puree? It’s so amazing. And I’m also not above adding sweet potato to almost everything, like this favorite Sausage and Sweet Potato Hash. These are two dishes I make again and again throughout the season.

It’s obviously so much easier to run into Costco and pick up one of their awesome rotisserie chickens, but there is also something very special about creating your meal from scratch, where the littlest touches make it special.

I used sweet potatoes, red potatoes, turnips and red onion. Parsnips would also be good or rutabaga. All are my favorites.

I place my roast chicken breast side down so the breast meat remains juicy and moist. You can do it either way depending on where you want your crispy skin.

If you don’t have a meat thermometer, how do you roast chicken? Without one, you risk the chance of overcooking or under-cooking your chicken. Don’t let that happen. This one is my favorite and I highly suggest having one in your kitchen toolbox.

Just a thought, the apple butter basting would also work well on turkey, bone-in chicken breasts and even pork tenderloin.

Those veggies.

Can’t wait for you to put this showstopping chicken on your dinner table.

There are so many delicious fall meals you can make! It’s so hard to choose, but here are some great ideas. This Party Minestrone Soup is great to feed a crowd and Sauteed Chicken with Apples and Rosemary is perfect for a weeknight. There is nothing like Vanilla Cider Pork with Pears & Walnut Wild Rice on a cool, fall evening. This Sheet Pan Sausage dinner needs to go on your monthly meal rotation as well as this Southwest Black Bean Stuffed Butternut Squash. 

Four years ago I made this Cranberry-Vanilla Cinnamon Smoothie and it’s still a fall favorite. And six years ago these Antipasto and Cheddar-Pickle Skewers were made for a party and are still a guest favorite. 

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