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A delicious combination of sweet and savory comes together in this easy One Pan Apple Butter Roasted Chicken with Onions and Potatoes.
This super-easy One Pan Apple Butter Roasted Chicken with Onions and Potatoes was prepped this morning and simply needed to be popped in the oven. The chicken is marinated in a sweet apple butter sauce and roasted with potatoes, spicy onion, and sweet, juicy apples. Wham bam, thank you, ma’am.
If you love this Easy Apple Butter Roasted Chicken, you may also enjoy my Greek chicken recipe.
Apple Butter Roasted Chicken Recipe
A delicious combination of sweet and savory in this easy One Pan Apple Butter Roasted Chicken with Onions and Potatoes. Chop the potatoes and marinate the chicken ahead of time for an easy, healthy, weeknight meal with minimal cleanup.
Ingredients
- 1 orange, juiced
- 1 tablespoon grainy mustard
- 2 tablespoon olive oil
- ½ cup apple butter, plus more for serving
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoon fresh parsley, finely chopped
- 2 ½ pounds skin-on, bone-in chicken, (thighs or drumsticks)
- 1 red onion, sliced
- 1 pound fingerling potatoes, halved
- 2 apples , sliced
- fresh chopped thyme, for serving
Instructions
- Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.
- In a medium bowl whisk together the orange juice, grainy mustard, olive oil, apple butter, salt, black pepper, fresh rosemary, and parsley. Transfer mixture to a large ziplock bag along with the chicken pieces and seal tightly. Gently toss to coat and marinate for at least 30 minutes.
- When ready to cook, remove chicken pieces from the marinade and transfer to the prepared baking sheet skin-side-up. Arrange the potatoes, onions, and sliced apple around and under the chicken pieces.
- Bake, uncovered, for approximately 30 minutes, or until the internal temperature of the chicken reads between 165-175 degrees F and the potatoes are fully cooked and crispy.
- Remove baking sheet from the oven and brush the top of each piece of chicken with additional apple butter and sprinkle with fresh chopped thyme.
Nutrition
Calories: 490kcal | Carbohydrates: 54g | Protein: 36g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 790mg | Potassium: 1133mg | Fiber: 6g | Sugar: 27g | Vitamin A: 325IU | Vitamin C: 48.8mg | Calcium: 61mg | Iron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Would it be ok to marinate longer than 30 minutes?
Yes, it would be ok to marinate longer than 30 minutes Theresa 🙂
Amazing autumn dinner! Really delicious, moist, and my husband asked when we could have it again!
Thanks for kind feedback Shannon 🙂
This recipe is excellent. Never been a fan of dark meat before but this was great. I also tried using the marinade on a whole roast chicken (stuffing the inside with the onion and apples) and now I don’t think I will ever roast a chicken any other way!
The only change I made was to add some fresh sage which I definitely recommend as it goes very well with the apple butter and rosemary 🙂
10/10, absolutely amazing!
This was a big hit. The combination of ingredients made for a very satisfying meal and as they roasted they filled the house with fragrance that had everyone asking when’s dinner. I wouldn’t leave out the apples; I used Honeycrisp and they added just the right amount of sweetness to the onions and potatoes. Congrats on a great recipe!
I assume that the apples don’t add any additional flavor to the rest of the ingredients, do they? I’d be inclined to pass on the apples. Not really a fan of cooked apples. Don’t they get mushy?
The apples don’t contribute any flavor, you can leave them out if you would like.