Jill's Herb Roasted Chicken Recipe - Allrecipes.com
Jill's Herb Roasted Chicken Recipe
  • READY IN hrs

Jill's Herb Roasted Chicken

Recipe by  

"This chicken is easy to prepare and very moist and delicious."

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Ingredients Edit and Save

Original recipe makes 1 whole chicken Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sprinkle lime juice over the apple slices. Stuff apples into the cavity of the chicken.
  3. Mix 2 cloves garlic, chicken seasoning, thyme, sage, paprika, and mint together in a bowl. Add butter to the garlic mixture; gently toss to coat the butter in the herb mixture. Stuff about 2/3 of the butter pieces under the skin. Coat the outside of the chicken with the remaining butter.
  4. Combine chicken broth, onion, and 2 cloves garlic in a roasting pan. Put chicken onto a rack in the roasting pan with the breast down.
  5. Roast chicken, basting with pan juices every 10 to 15 minutes, in preheated oven for 45 minutes. Flip the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before carving.
  6. Pour the juices from the pan into a saucepan and place over medium heat. Stir flour into the juices; cook and stir until the juices thicken into a gravy, about 5 minutes. Serve with the chicken.
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Reviews More Reviews

Mar 04, 2013

I didn't have enough thyme for the spice/butter mixture but followed everything else. The flavor was very good, not too strong, but complimented the chicken nicely and the meat was nice and tender and juicy! (I will say the color of the butter mixture was very unappetizing, but it cooked/browned very nicely!)

 
May 06, 2013

Very delicious! The chicken came out really wonderfully moist and very tasty. My only problem was that although I could put the herb covered butter pats under the skin, I couldn't rub the rest of them on the chicken; even though they were soft, the chicken was cold and it wouldn't adhere to the skin. I ended up melting the butter pats and brushing the herb/butter mixture on the skin, which worked fine. Definitely would make again; my boyfriend loved it!

 

12 Ratings

Jun 29, 2013

Requires some prep time but very tasty and moist chicken. I baked two 5 lb chickens at the same time in the same roasting pan and 32 oz. of chicken broth was plenty.

 
Jun 24, 2013

I just made this chicken and it is so delicious and juicy! The gravy turned out so good. One thing I do with whole chicken before cooking it, is brine it (submerge it in salt water) for about 3 hours beforehand. It really makes it flavorful throughout.

 
Apr 22, 2014

Absolutely delicious - i prepared two roasters, stuffed with sliced oranges and apples. A great way to roast chicken - makes great tasting gravy - served with mashed potato, harvard beets, candied carrots, and bread stuffing.

 
Apr 05, 2014

Great recipe! I stuffed the chicken with lemon and fresh time and it was delicious! Gravy need a bit more flour but it was very tasty.

 
Feb 23, 2014

Followed the recipe exactly. It was super flavorful and juicy!

 
Jan 20, 2014

This recipe was excellent. My boyfriend is the world's pickiest eater and he loved it. Very moist and flavorful. The gravy was also delicious despite its green color. Just make sure to drain the fat before you try to make the juice into gravy

 

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Nutrition

  • Calories
  • 991 kcal
  • 50%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 316 mg
  • 105%
  • Fat
  • 64.1 g
  • 99%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 82 g
  • 164%
  • Sodium
  • 1759 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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