Jill's Herb Roasted Chicken

Jill's Herb Roasted Chicken

12
jearn 0

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

2 h 30 m servings 991 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 991 kcal
  • 50%
  • Fat:
  • 64.1 g
  • 99%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 82 g
  • 164%
  • Cholesterol:
  • 316 mg
  • 105%
  • Sodium:
  • 1759 mg
  • 70%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12

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 tend...

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...

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.

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 ...

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

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...

Delicious! This spice blend is a fantastic change from standard poultry seasoning and thyme mixtures. The apples stuffed inside imparted a wonderful sweetness. I'll make it again the very next t...

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, candi...

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.