Turkey day is almost here, so why not get in the mindset with a fall roast chicken topped with a delicious apple butter glaze, and roasted vegetables tossed in apple cider and herbs.
Growing up, my dad was the chef in the house. One of his favorite things to cook was a roast chicken. To this day, making a roast chicken for dinner brings me back to days in the kitchen with Dad.
With Thanksgiving right around the corner, I’m feeling extra nostalgic! Making a great roast chicken is such an art…almost a lost art!
Turkey day is almost here, so why not get in the mindset with an apple butter glazed roast chicken and roasted vegetables tossed in cider and herbs.
Better yet, if you fall in love with this preparation like I have, use it for your Thanksgiving turkey! Just roast the veggies separately from your turkey according to the directions below, and baste your bird with the apple butter glaze just a few minutes before your turkey is ready to come out of the oven!
Roast chicken or turkey, this recipe is a fall season essential.
Other Chicken Recipes You’ll Love!
- Easy Curried Chicken Salad (With Grapes & Cashews)
- Bruschetta Chicken (Grilled or Baked!)
- How to Bake Juicy Chicken Breast (At 425!)
- Dad’s Chicken Saltimbocca
- 4 pound whole chicken
- 2 cups butternut squash peeled & chunked
- 2 cups baby potatoes halved
- 4 shallots peeled
- 2 apples quartered and cut into thick slices (I use Granny Smith or Honey Crisp!)
- ⅓ cup unflavored, plain apple butter
- ¼ cup apple cider
- 3 tablespoons butter melted
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon allspice
- 2 large sprigs fresh rosemary
- 6-8 fresh sage leaves
- Salt & pepper
- Preheat oven to 400 degrees.
- To prepare the chicken: Place chicken on a large baking sheet. I recommend using a large baking sheet so the vegetables roast evenly in a single layer, instead of being crowded in a pan.
- Season chicken well with salt and pepper. Let sit at room temperature for 30 minutes. This will help the chicken roast evenly and retain its juices!
- For the veggies: While chicken is resting, add squash, potatoes, shallots, apples, rosemary leaves removed from springs, apple cider, 1 1/2 tablespoons olive oil, and salt and pepper to a large bowl. Toss well, and set aside.
- In a separate smaller bowl, add melted butter, apple butter, allspice, and a pinch of salt. Mix until combined. Set aside.
- For the sage: Add 1/2 tablespoon olive oil to a small plate or bowl. Dip sage leaves in olive oil so that they are lightly coated. Set coated sage leaves aside.
- Roasting chicken part 1: Place seasoned chicken on baking sheet (with nothing else on it) in a 400-degree oven for 25 minutes.
- Roasting chicken part 2 (add veggies): After 25 minutes, re-toss the veggies and then add them to the baking sheet, in as much of a single layer as possible, around the chicken. Add the extra cider juices as well. If you need to take the chicken out of the oven to do this, work quickly so the chicken doesn’t lose heat.
- Place the chicken and veggies back in the 400-degree oven for another 25 minutes.
- Roasting chicken part 3 (add glaze): Reheat apple butter in microwave for 15 seconds if the butter has solidified. Use a basting brush to brush entire chicken with all of the apple butter. Sprinkle sage leaves on top of the glazed chicken.
- Roast chicken for 15-20 more minutes, until the thickest part registers 165 degrees. You can lightly tent the chicken with foil if the glaze is getting too caramelized for your liking!
- Remove chicken from oven and let rest for 10 minutes before carving. Serve with a generous spoonful of pan juices.
- To ensure accurate cooking time, your whole chicken should be as close to 4 pounds as possible!
- You can usually get pre-prepared, chunked butternut squash in the grocery store. The chunks should be about the same size as the other roasted veggies so they roast evenly!