21 Flavorful Fall Roast Chicken Recipes to Try This Season

Fall is the perfect season for warm, comforting meals that fill your kitchen with cozy aromas.

Among all autumn dishes, roast chicken stands out as a versatile and satisfying option.

Its juicy meat and golden, crispy skin pair beautifully with seasonal flavors like apples, cranberries, pumpkin, and warm spices.

In this collection of 21 fall roast chicken recipes, you’ll find a variety of flavor profiles to suit every taste.

From sweet maple-glazed chickens to herb-crusted classics and nutty, aromatic roasts, these recipes are perfect for family dinners, holiday gatherings, or simply a comforting weeknight meal.

Each recipe is designed to bring the essence of fall to your table while keeping the chicken tender, juicy, and full of flavor.

Whether you love sweet, savory, or spicy combinations, these fall-inspired roast chicken recipes will elevate your seasonal cooking.

You’ll learn to use fresh herbs, seasonal fruits, and cozy spices to make every roast chicken a delicious centerpiece.

21 Flavorful Fall Roast Chicken Recipes to Try This Season

Fall is all about cozy meals that bring people together, and roast chicken is a timeless favorite.

With these 21 fall roast chicken recipes, you can explore sweet, savory, and herb-infused flavors while keeping your meals simple and satisfying.

From family dinners to special occasions, these recipes will make your autumn gatherings memorable and delicious.

Maple Apple Roast Chicken

This Maple Apple Roast Chicken is a perfect combination of sweet and savory fall flavors.

The natural sweetness of maple syrup and tartness of crisp apples complement the juicy roasted chicken, creating a comforting centerpiece for any autumn dinner.

Aromatic herbs like rosemary and thyme enhance the depth of flavor, while a hint of cinnamon brings seasonal warmth.

Ingredients:

• 1 whole chicken (about 4–5 lbs)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons maple syrup
• 2 apples, cored and quartered
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ cup chicken broth
• 2 tablespoons butter, melted

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken dry with paper towels. Rub it all over with olive oil, salt, and pepper.
3. In a small bowl, mix the maple syrup, cinnamon, thyme, rosemary, and melted butter. Brush this mixture generously over the entire chicken.
4. Stuff the chicken cavity with apple quarters, onion, and garlic cloves for extra aroma and flavor.
5. Place the chicken on a roasting rack inside a roasting pan. Pour chicken broth into the bottom of the pan to keep the chicken moist.
6. Roast the chicken for 1 hour 30 minutes, basting occasionally with the pan juices. Cover loosely with foil if the skin browns too quickly.
7. Check doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F (74°C).
8. Let the chicken rest for 10–15 minutes before carving to retain the juices. Serve with roasted apples and pan juices drizzled on top.

The combination of maple, apples, and aromatic herbs gives this roast chicken a distinctly cozy fall flavor.

It’s perfect for family dinners or holiday gatherings, offering both visual appeal and a comforting taste that epitomizes the season.

Pumpkin Spice Roast Chicken

Pumpkin Spice Roast Chicken brings autumn to your dinner table with a fragrant blend of spices.

The subtle pumpkin puree in the marinade keeps the chicken moist and imparts a mild, earthy sweetness.

Paired with roasted root vegetables, this dish is a seasonal delight that’s as aromatic as it is flavorful.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tablespoons pumpkin puree
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• 3 cloves garlic, minced
• 1 lemon, halved
• 1 cup baby carrots
• 1 cup small potatoes, halved
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix pumpkin puree, olive oil, salt, pepper, cinnamon, nutmeg, allspice, and minced garlic.
3. Pat the chicken dry and rub the pumpkin spice mixture all over the chicken, including under the skin for maximum flavor.
4. Stuff the cavity with lemon halves for a hint of citrus aroma.
5. Arrange carrots and potatoes around the chicken in a roasting pan.
6. Roast for 1 hour 30–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
7. Occasionally spoon pan juices over the chicken and vegetables to keep them moist and flavorful.
8. Let the chicken rest 10 minutes before carving. Garnish with fresh parsley before serving.

The warm spice blend of cinnamon, nutmeg, and allspice combined with pumpkin creates an unmistakable taste of fall.

This roast chicken is comforting, aromatic, and perfect for a seasonal family feast.

Sage and Cranberry Roast Chicken

Sage and Cranberry Roast Chicken celebrates the flavors of autumn with a savory herb rub and tart-sweet cranberry glaze.

Juicy and tender, this roast chicken pairs beautifully with roasted winter vegetables and makes a stunning centerpiece for any fall gathering.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons fresh sage, chopped
• 3 cloves garlic, minced
• ½ cup fresh cranberries
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• ½ cup chicken broth
• 1 small onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat the chicken dry. Rub olive oil, salt, pepper, sage, and minced garlic all over the chicken.
3. In a small saucepan, combine cranberries, honey, and balsamic vinegar. Cook over medium heat until cranberries soften and the mixture thickens slightly. Set aside.
4. Place onion, carrots, and celery in a roasting pan. Place the chicken on top and pour chicken broth into the pan.
5. Roast for 1 hour 30–40 minutes, basting occasionally with the pan juices. During the last 15 minutes, brush the cranberry glaze over the chicken to create a beautiful, flavorful coating.
6. Ensure the chicken reaches 165°F (74°C) in the thickest part of the thigh. Let rest 10 minutes before carving.

The earthy sage and vibrant cranberry glaze make this roast chicken a true autumn delight.

Its tender, juicy meat and seasonal flavors will make it a favorite for any cozy fall dinner or festive occasion.

Cider-Brined Fall Roast Chicken

Cider-Brined Fall Roast Chicken is a succulent, flavorful bird infused with the subtle sweetness of apple cider.

Brining ensures the chicken remains juicy and tender, while a blend of fall spices enhances the seasonal flavors.

This recipe is perfect for a comforting autumn dinner or holiday meal.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 4 cups apple cider
• ¼ cup kosher salt
• ¼ cup brown sugar
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 teaspoon black peppercorns
• 1 teaspoon whole cloves
• 2 tablespoons olive oil
• 1 onion, quartered
• 2 apples, sliced

Instructions:

1. In a large pot, combine apple cider, salt, brown sugar, garlic, rosemary, peppercorns, and cloves. Heat until salt and sugar dissolve. Let cool completely.
2. Submerge the chicken in the cooled cider brine. Cover and refrigerate for 6–8 hours or overnight.
3. Preheat oven to 375°F (190°C).
4. Remove the chicken from the brine and pat dry. Rub with olive oil and season lightly with salt and pepper.
5. Stuff the cavity with onion and apple slices.
6. Place the chicken on a roasting rack in a roasting pan. Roast for 1 hour 30 minutes to 1 hour 40 minutes, basting occasionally.
7. Check that the internal temperature reaches 165°F (74°C). Let rest 10 minutes before carving.

The apple cider brine ensures every bite of this roast chicken is juicy and flavorful, with a gentle sweetness perfect for fall.

Its tender meat and aromatic spices make it a standout centerpiece for seasonal meals.

Butternut Herb Roast Chicken

Butternut Herb Roast Chicken combines the earthy sweetness of roasted butternut squash with aromatic herbs.

The tender chicken and caramelized vegetables create a wholesome, comforting fall meal that’s both visually appealing and delicious.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon paprika
• 2 cups butternut squash, cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• ½ cup chicken broth
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat the chicken dry. Rub with olive oil, salt, pepper, thyme, sage, and paprika.
3. Toss butternut squash, onion, and garlic with a little olive oil, salt, and pepper. Arrange around the chicken in a roasting pan.
4. Pour chicken broth into the pan to keep everything moist.
5. Roast for 1 hour 30 minutes, basting occasionally. Cover loosely with foil if the chicken skin browns too fast.
6. Ensure the chicken reaches 165°F (74°C) internally. Let rest 10 minutes before carving.
7. Garnish with fresh parsley before serving.

The sweet, roasted butternut squash perfectly complements the herb-rubbed chicken.

This recipe is a cozy, colorful fall dish that fills the kitchen with warm, inviting aromas.

Pecan-Crusted Roast Chicken

Pecan-Crusted Roast Chicken offers a nutty, crunchy twist on classic roast chicken.

The pecan coating adds texture and a subtle sweetness that pairs beautifully with autumn flavors, making it ideal for a festive fall dinner.

Ingredients:

• 1 whole chicken (4–5 lbs)
• ½ cup pecans, finely chopped
• 2 tablespoons breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 2 tablespoons Dijon mustard
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat the chicken dry. Rub with Dijon mustard all over.
3. In a small bowl, mix chopped pecans, breadcrumbs, olive oil, salt, pepper, paprika, garlic powder, and thyme. Press this mixture gently onto the chicken to form a crust.
4. Place the chicken on a roasting rack in a pan. Pour chicken broth into the pan to keep it moist.
5. Roast for 1 hour 30–40 minutes, checking that the internal temperature reaches 165°F (74°C).
6. Let the chicken rest 10 minutes before carving.

The pecan crust adds a delightful crunch and nutty flavor, elevating a classic roast chicken into a seasonal showstopper.

Perfect for fall dinners and special gatherings, it combines texture, flavor, and aroma beautifully

Cranberry Orange Roast Chicken

Cranberry Orange Roast Chicken is a bright and flavorful fall dish that pairs the tartness of cranberries with the citrusy sweetness of orange.

This aromatic roast is perfect for autumn gatherings and creates a festive centerpiece for your table.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 teaspoons fresh thyme leaves
• 1 cup fresh cranberries
• 1 orange, zested and juiced
• 2 tablespoons honey
• 1 onion, quartered
• 2 cloves garlic, smashed
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry and rub with olive oil, salt, pepper, and thyme.
3. In a small bowl, combine cranberries, orange zest, orange juice, and honey. Set aside.
4. Stuff the cavity with onion and garlic. Place chicken in a roasting pan and pour chicken broth into the pan.
5. Roast for 1 hour 30 minutes, basting occasionally with pan juices. During the last 15 minutes, spoon cranberry-orange mixture over the chicken.
6. Ensure the internal temperature reaches 165°F (74°C). Let rest 10 minutes before carving.

The vibrant cranberry-orange glaze adds a fresh, tangy, and sweet flavor to the juicy roast chicken, making it a standout dish for fall dinners or holiday celebrations.

Honey Dijon Fall Roast Chicken

Honey Dijon Fall Roast Chicken is a simple yet flavorful recipe where sweet honey and tangy Dijon mustard combine to create a rich glaze.

Roasting with seasonal vegetables makes this dish hearty and comforting.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 3 cloves garlic, minced
• 2 carrots, chopped
• 1 parsnip, chopped
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry. Mix Dijon mustard, honey, smoked paprika, and garlic, then brush over the chicken.
3. Season with salt and pepper. Arrange carrots and parsnip around the chicken in a roasting pan.
4. Pour chicken broth into the pan. Roast for 1 hour 30–40 minutes, basting occasionally.
5. Check that the chicken reaches 165°F (74°C) internally. Let rest 10 minutes before carving.

Smoked Paprika Roast Chicken

The honey-Dijon glaze gives this chicken a glossy, flavorful finish.

Paired with roasted root vegetables, it’s a warm and comforting fall dish that’s easy to prepare yet impressive.

Smoked Paprika Roast Chicken delivers a bold, smoky flavor perfect for cool fall evenings.

The smoky spice blends beautifully with garlic and herbs, creating a deeply satisfying roast chicken experience.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 onion, quartered
• 2 cloves garlic, smashed
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry. Rub olive oil, salt, pepper, smoked paprika, garlic powder, and thyme all over the chicken.
3. Stuff the cavity with onion and garlic. Place chicken on a roasting rack in a pan and pour chicken broth into the pan.
4. Roast for 1 hour 30–40 minutes, basting occasionally. Ensure internal temperature reaches 165°F (74°C).
5. Let chicken rest 10 minutes before carving.

Smoky, savory, and aromatic, this roast chicken offers a bold twist on traditional fall flavors.

It pairs beautifully with roasted vegetables or a fresh autumn salad.

Apple Cider Glazed Roast Chicken

Apple Cider Glazed Roast Chicken is infused with the sweet and tangy flavors of apple cider, creating a succulent, juicy bird with a golden, caramelized finish.

The glaze adds depth and warmth to this classic fall dish.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup apple cider
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 2 cloves garlic, minced
• 1 onion, quartered
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry and rub with olive oil, salt, and pepper.
3. In a small saucepan, combine apple cider, brown sugar, cinnamon, and garlic. Simmer until slightly thickened.
4. Stuff cavity with onion and place chicken on a roasting rack. Roast for 1 hour 30–40 minutes, basting with cider glaze during the last 20 minutes.
5. Check internal temperature reaches 165°F (74°C). Let rest 10 minutes before carving.

The apple cider glaze creates a sweet, tangy coating that complements the roasted chicken perfectly.

This dish captures the essence of fall in every bite.

Garlic Herb Butter Roast Chicken

Garlic Herb Butter Roast Chicken is a classic fall recipe featuring a rich, aromatic butter rub under the skin for maximum flavor.

The chicken turns golden and juicy, with a fragrant, savory aroma filling the kitchen.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 4 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper, to taste
• 1 lemon, halved
• 1 onion, quartered
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix butter, garlic, thyme, rosemary, salt, and pepper. Carefully loosen the skin of the chicken and spread the butter mixture underneath.
3. Stuff cavity with lemon halves and onion. Place chicken on a roasting rack and pour chicken broth into the pan.
4. Roast for 1 hour 30–40 minutes, basting occasionally. Ensure internal temperature reaches 165°F (74°C).
5. Let chicken rest 10 minutes before carving.

The garlic herb butter makes the chicken incredibly moist and flavorful.

This timeless roast is perfect for cozy fall dinners and fills your home with irresistible aromas.

Brown Sugar and Mustard Roast Chicken

Brown Sugar and Mustard Roast Chicken balances sweet and tangy flavors to create a caramelized, golden-brown finish.

This flavorful roast is ideal for autumn dinners and pairs well with seasonal sides.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon smoked paprika
• 3 cloves garlic, minced
• 1 onion, quartered
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry. Mix brown sugar, Dijon mustard, smoked paprika, and garlic, then rub all over the chicken.
3. Stuff cavity with onion and place on a roasting rack. Pour chicken broth into the pan.
4. Roast for 1 hour 30–40 minutes, basting occasionally, until internal temperature reaches 165°F (74°C).
5. Let rest 10 minutes before carving.

The sweet and tangy brown sugar-mustard glaze gives this chicken a beautiful caramelized crust and rich flavor.

Perfect for fall dinners, it’s both comforting and festive.

Bourbon Maple Roast Chicken

Bourbon Maple Roast Chicken combines the warm flavors of bourbon and maple syrup for a deeply rich and slightly sweet glaze.

This autumn-inspired dish is perfect for cozy dinners or a special fall celebration.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup bourbon
• 3 tablespoons maple syrup
• 2 teaspoons Dijon mustard
• 2 cloves garlic, minced
• 1 onion, quartered
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry. Rub with olive oil, salt, and pepper.
3. In a small bowl, mix bourbon, maple syrup, Dijon mustard, and garlic. Brush over the chicken.
4. Stuff cavity with onion and place chicken on a roasting rack. Pour chicken broth into the pan.
5. Roast for 1 hour 30–40 minutes, basting occasionally with pan juices. Ensure the internal temperature reaches 165°F (74°C).
6. Let rest 10 minutes before carving.

The bourbon-maple glaze creates a sweet, smoky, and slightly boozy flavor that elevates a simple roast chicken into a show-stopping fall centerpiece.

Sage Brown Butter Roast Chicken

Sage Brown Butter Roast Chicken is rich, nutty, and aromatic.

Brown butter combined with fresh sage infuses the chicken with warm, earthy flavors that are perfect for autumn dinners.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 4 tablespoons unsalted butter
• 2 teaspoons fresh sage, chopped
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 lemon, halved
• 1 onion, quartered
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt butter over medium heat until it turns golden brown and nutty. Stir in sage and garlic.
3. Pat chicken dry and rub the brown butter mixture all over, including under the skin. Season with salt and pepper.
4. Stuff cavity with lemon halves and onion. Place chicken on a roasting rack and pour chicken broth into the pan.
5. Roast for 1 hour 30–40 minutes, basting occasionally. Ensure internal temperature reaches 165°F (74°C).
6. Let rest 10 minutes before carving.

The nutty brown butter and sage combination delivers a luxurious, aromatic roast chicken that epitomizes fall flavors.

Pear and Thyme Roast Chicken

Pear and Thyme Roast Chicken pairs sweet, juicy pears with earthy thyme for a balanced, fragrant roast.

This seasonal recipe is ideal for a comforting fall dinner or a festive occasion.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 teaspoons fresh thyme leaves
• 2 ripe pears, sliced
• 1 onion, quartered
• 3 cloves garlic, smashed
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry. Rub with olive oil, salt, pepper, and thyme.
3. Stuff cavity with pear slices, onion, and garlic. Place chicken on a roasting rack. Pour chicken broth into the pan.
4. Roast for 1 hour 30–40 minutes, basting occasionally. Ensure internal temperature reaches 165°F (74°C).
5. Let rest 10 minutes before carving.

The sweetness of pears paired with thyme-infused chicken makes this roast aromatic, juicy, and perfect for cozy fall dinners.

Roasted Garlic and Lemon Chicken

Roasted Garlic and Lemon Chicken is bright, fragrant, and full of savory flavor.

Roasting with whole garlic cloves and fresh lemon creates a juicy, aromatic bird that’s ideal for autumn meals.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 lemon, halved
• 1 bulb garlic, halved horizontally
• 2 teaspoons dried oregano
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry. Rub with olive oil, salt, pepper, and oregano.
3. Stuff cavity with lemon halves and some garlic cloves. Place remaining garlic around chicken in roasting pan.
4. Roast for 1 hour 30–40 minutes, basting occasionally with pan juices. Ensure internal temperature reaches 165°F (74°C).
5. Let rest 10 minutes before carving.

Garlic and lemon infuse the chicken with a bright, savory flavor perfect for fall dinners, making it simple yet elegant.

Cinnamon Spiced Roast Chicken

Cinnamon Spiced Roast Chicken introduces warm, cozy flavors to your fall table.

A subtle cinnamon rub blends with savory herbs for a fragrant and tender roast.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 1 apple, quartered
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry. Rub with olive oil, salt, pepper, cinnamon, thyme, and garlic.
3. Stuff cavity with apple quarters. Place chicken on a roasting rack. Pour chicken broth into pan.
4. Roast for 1 hour 30–40 minutes, basting occasionally. Ensure internal temperature reaches 165°F (74°C).
5. Let rest 10 minutes before carving.

The subtle cinnamon flavor adds warmth and depth to this fall roast, creating a fragrant, comforting centerpiece.

Walnut and Herb Crusted Roast Chicken

Walnut and Herb Crusted Roast Chicken offers a nutty, crunchy topping infused with savory herbs.

This autumn-inspired recipe is elegant and flavorful, perfect for special occasions.

Ingredients:

• 1 whole chicken (4–5 lbs)
• ½ cup walnuts, finely chopped
• 2 tablespoons breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 cloves garlic, minced
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry. Mix walnuts, breadcrumbs, olive oil, thyme, rosemary, garlic, salt, and pepper. Press onto chicken to form crust.
3. Place chicken on a roasting rack in a pan. Pour chicken broth into pan.
4. Roast for 1 hour 30–40 minutes, basting occasionally. Ensure internal temperature reaches 165°F (74°C).
5. Let rest 10 minutes before carving.

The walnut and herb crust adds texture and rich flavor, turning a classic roast chicken into an autumnal gourmet delight.

Cranberry Pecan Roast Chicken

Cranberry Pecan Roast Chicken is a festive fall dish that combines the tartness of cranberries with the nutty crunch of pecans.

The savory roasted chicken pairs beautifully with the sweet and tangy topping, creating a flavorful seasonal centerpiece.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• ½ cup fresh cranberries
• ¼ cup chopped pecans
• 2 tablespoons honey
• 2 cloves garlic, minced
• ½ cup chicken broth
• 1 onion, quartered

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat the chicken dry and rub with olive oil, salt, pepper, and thyme.
3. In a small bowl, mix cranberries, pecans, honey, and garlic. Spoon this mixture over the chicken.
4. Stuff the cavity with onion and place chicken on a roasting rack in a pan. Pour chicken broth into the pan.
5. Roast for 1 hour 30–40 minutes, basting occasionally. Ensure the internal temperature reaches 165°F (74°C).
6. Let rest 10 minutes before carving.

The combination of cranberries and pecans adds sweetness, texture, and autumnal flair, making this roast chicken perfect for festive fall dinners.

Apple Cider Herb Roast Chicken

Apple Cider Herb Roast Chicken is a juicy, aromatic bird infused with the natural sweetness of apple cider and a mix of fall herbs.

It’s comforting, flavorful, and perfect for autumn family meals.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup apple cider
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 onion, quartered
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry and rub with olive oil, salt, and pepper. Sprinkle thyme and rosemary evenly over the chicken.
3. Stuff the cavity with onion and garlic. Place chicken on a roasting rack and pour apple cider and chicken broth into the pan.
4. Roast for 1 hour 30–40 minutes, basting occasionally with pan juices. Ensure internal temperature reaches 165°F (74°C).
5. Let rest 10 minutes before carving.

The apple cider enhances the natural flavors of the chicken while keeping it moist and tender.

This roast is a classic fall favorite that’s both aromatic and comforting.

Maple Dijon Roast Chicken

Maple Dijon Roast Chicken balances sweet maple syrup with tangy Dijon mustard for a flavorful fall roast.

The glaze caramelizes beautifully in the oven, creating a glossy, savory-sweet finish.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 teaspoon smoked paprika
• 3 cloves garlic, minced
• ½ cup chicken broth
• 1 onion, quartered

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry and rub with olive oil, salt, and pepper.
3. In a small bowl, combine maple syrup, Dijon mustard, smoked paprika, and garlic. Brush over the chicken.
4. Stuff cavity with onion and place on a roasting rack. Pour chicken broth into the pan.
5. Roast for 1 hour 30–40 minutes, basting occasionally with the glaze. Ensure internal temperature reaches 165°F (74°C).
6. Let rest 10 minutes before carving.

The maple Dijon glaze gives the chicken a rich, sweet, and tangy flavor, making it an irresistible dish for fall dinners and gatherings.