"This chicken is easy to prepare and very moist and delicious." — jearn
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1 (5 pound)
whole chicken, giblets removed
chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
dried mint flakes
softened butter, cut into teaspoon-size chunks
1 (32 fluid ounce) container
onion, cut into chunks
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!)
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!
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.
This was fantastic. Enuf said.
Amazing and easy dish!!!! I made this for dinner with friends one night and it was fall of the bone tender and had amazing flavor. It was easy to prep and looked like I had put way more effort than I actually did into it. I will be having this again
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.
Goes really well with the slow cooker mashed potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Jill's Herb Roasted Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 577
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