Apple Honey Roasted Chicken

Tags: A Pleasant Little Kitchen, fall flavors, fall favorites, fall

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

The joy of making a roasted chicken is not only found in eating it, but also in the process of roasting it. The delight of roasting a chicken is the all-encompassing experience it provides. The scent that filters from the oven while a chicken roasts is just as enjoyable as consuming it.

Aromatics make a big difference in the roasted chicken experience. If a lemony garlicky herby chicken is desired, be sure to stuff the bird and surround it with lemon, garlic and herbs. If you’re feeling ambitious, peel back the skin of the chicken and add additional lemon zest and chopped garlic to add an even greater aroma and taste.

If you’re looking for more of a gluttonous and mouthwatering roasting encounter, slather the chicken with butter and slices of bacon along with whatever aromatics are desired. Onion and garlic, perhaps?

Want to infuse the chicken with beer or wine? Try standing the chicken up with a can of beer or rose inside the cavity. It will yield moist, flavorful bites.

Nothing beats the aroma and flavor of a well-roasted bird.

Since fall is making its annual appearance, why not usher it in with a fall-flavored savory meal. Apple Honey Roasted Chicken combines the aromatic pleasure of roasted apples, cinnamon and honey with the savory and salty scent of roasted chicken. The two flavors combined yield a roasted bird that is enjoyable to both cook and eat.

Apples and chicken are not a typical flavor pairing. Pork recipes using apples are more common. However, after trying this recipe you will discover that the honey + apple + chicken combination is exceptional and most definitely needs to be in your fall menu rotation.

Market Street provides all of the fall flavors that are needed for this roasted bird, especially exquisite apples. Per their usual, Market Street is rolling out seasonally delicious high-quality produce: Gala! Honeycrisp! Fuji! Jonagold! Granny Smith! Pink Lady (my personal favorite)! From September to October and throughout the rest of the fall and winter months Market Street will be your go-to stop to pick up the most seasonal and aromatic fresh apples in the market.

Apples are a thing of beauty and when combined with cinnamon sticks, honey, butter, sage, rosemary, garlic, onions and roasted chicken; the result is pure splendor.

Usher in fall with a bang! And remember, fall doesn’t just have to be about squash and pumpkins, it’s also about apples. So, enjoy this fall meal and welcome in the flavors of the latter months with a flavorful delicious roasted chicken.

Apple Honey Roasted Chicken

Servings: 4-6


1 3-5lb pound whole chicken

2 tablespoons kosher salt

freshly cracked black pepper (to your taste)

3-4 rosemary sprigs

5 sprigs thyme

1 bundle sage leaves

2 bay leaves

2 cinnamon sticks

2 apples, quartered

2 garlic cloves, halved

1 onion, quartered

3 unsalted butter, room temperature

2-3 tablespoons honey

kitchen thermometer


1) Thirty minutes to 1 hour before roasting, remove the chicken from the fridge and begin to bring it to room temperature. Placing a cold chicken into a hot oven will increase the cooking time as well as affect the quality of the end product.

2) Meanwhile, set the oven to 425 degrees.

3) In a small bowl, combine the salt and pepper. Mix well.

4) Remove the insides of the chicken, pat the chicken dry. Place in a cast-iron skillet, Dutch oven or small roasting pan.

5) Pour about 1/2 the salt and pepper combination inside the chicken cavity. Then place a handful of herbs in the cavity, add the cinnamon stick followed by a few apple, garlic and onion pieces. Don’t worry if all the aromatics do not fit inside the chicken, they are not intended to. Truss (tie up) the chicken legs.

6) Scatter the remaining apples, onions, garlic, cinnamon stick, and herbs around the chicken.

7) Rub the butter over the chicken and massage it into the skin. Evenly sprinkle the remaining salt and pepper mixture over the chicken (There may be some left over and that is OK. each chicken is sized differently and may not require as much salt and pepper.) Then evenly drizzle the honey over the chicken.

8) Cook the chicken for 50-65 minutes. After 50 minutes, place the kitchen thermometer between the chicken leg and breast. If the internal temperature has reached 165 degrees, the chicken is done. If not, place the chicken back in the oven and cook for an additional 5 to 15 minutes depending on its temperature. If the bird begins to darken quickly, loosely cover with foil to prevent burning.

9) When the chicken is done remove from the oven, cover the chicken tightly with foil, and let rest for 10 minutes.

10) Break the chicken down and then serve with the pan juices. If you plan on using for later, break the chicken down, place in a glass container and cover with the pan juices. The chicken will keep for about 5 days.


Category: What's Cooking