Carolina Rotisserie or Roasted Apple Chicken
Infuse your dinner table with the comforting, rustic flavors of the South with this Carolina Rotisserie or Roasted Apple Chicken recipe. This oven-roasted chicken boasts a spice rub of paprika, cinnamon, and nutmeg, paired with a luscious butter coating for a golden, crispy skin. Stuffed with aromatic thyme, garlic, and sweet, tart apples, every bite is bursting with savory and subtly sweet notes. The chicken is roasted atop a bed of caramelized apples and onions, creating a succulent base enriched with fragrant juices from the chicken and a splash of chicken broth. Perfect for a hearty family meal or an elevated dinner party centerpiece, this easy roast chicken recipe offers tender, juicy meat that pairs beautifully with the warm, spiced essence of baked apples. Ready in just over 90 minutes, this dish is a celebration of comforting flavors and seasonal ingredients!
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 2 tsp Salt
- 1 tsp Ground black pepper
- 1 tsp Paprika
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 3 tbsp Unsalted butter, softened
- 6 sprigs Fresh thyme
- 2 Apples (such as Honeycrisp or Fuji), quartered
- 1 Yellow onion, quartered
- 4 Garlic cloves, peeled
- 1 tbsp Olive oil
- 1 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels.
In a small bowl, mix salt, pepper, paprika, cinnamon, and nutmeg together to create the spice rub.
Rub the softened butter all over the chicken, including under the skin where possible, for extra flavor and moisture.
Sprinkle the spice rub evenly over the chicken, ensuring all sides are coated.
Stuff the cavity of the chicken with 1 quartered apple, the onion, 2 garlic cloves, and 4 sprigs of fresh thyme.
Place the remaining apple quarters, 2 garlic cloves, and 2 sprigs of thyme in the bottom of a roasting pan. Drizzle olive oil over them and toss to coat.
Truss the chicken's legs with kitchen twine and place it breast-side up on top of the apples in the roasting pan.
Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist as it cooks.
Roast the chicken in the oven for approximately 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken (between the thigh and body) reaches 165°F (74°C). Baste the chicken with the pan juices every 30 minutes for extra flavor.
If the skin starts to brown too quickly, cover the chicken loosely with aluminum foil.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
Serve the chicken with the roasted apples and pan juices spooned over the top for a flavorful, rustic meal.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.5 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
