Recipe courtesy of Heather of SugarDishMe.com
1/2 cup Musselman’s Apple Butter
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
1 whole chicken (3-5 pounds)
4 sprigs fresh thyme
3 cloves garlic, peeled
1-2 teaspoons kosher salt
Heat oven to 375°F. Line roasting pan with foil for easy clean-up.
In small bowl mix together apple butter, chili powder, cumin, paprika and red pepper. (Adjust spice level to personal preference.)
Gently pull skin away from flesh of bird. Scoop a little apple butter mixture in your hand and push it between skin and flesh. Lay skin back down and gently rub so apple butter mixture is coating as much of meat under skin as possible. Repeat with legs, thighs and breasts, trying not to tear skin. Place chicken breast-side down in prepared pan. Stuff 1 thyme sprig under each wing and remaining thyme and garlic cloves inside bird. Sprinkle outer skin with kosher salt.
Bake 20 minutes per pound. Tent with foil after 40 minutes to prevent skin from getting too dark. Let chicken cool/rest for about 5-10 minutes before slicing and serving.
