Jill's Herb Roasted Chicken

Rating: 4.8 stars
25 Ratings
  • 5 star values: 21
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

 By jearn
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Sprinkle lime juice over the apple slices. Stuff apples into the cavity of the chicken.

  • 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.

  • 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.

  • 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.

  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:
991 calories; 64.1 g total fat; 316 mg cholesterol; 1759 mg sodium. 18 g carbohydrates; 82 g protein; Full Nutrition

Reviews (22)

Read More Reviews
25 Ratings
  • 5 star values: 21
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Rebekah Rose Hills
Rating: 5 stars
03/04/2013
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!) Read More
Helpful
(7)
Jean Scully
Rating: 5 stars
05/06/2013
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! Read More
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(6)
nogoodnicks
Rating: 5 stars
06/24/2013
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. Read More
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(4)
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AY331
Rating: 5 stars
02/23/2014
Followed the recipe exactly. It was super flavorful and juicy! Read More
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(3)
Ray
Rating: 4 stars
06/29/2013
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. Read More
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(3)
Liliana Santos
Rating: 4 stars
11/26/2015
I liked it. I don't own a rack so I used the thick slices of onion and a thick long strip of aluminum foil in the middle of the pan to lift the chicken. It's difficult to rub the butter mixture on the chicken so I think I'll melt the butter next time. The skin was crispy and the chicken was moist. As for the gravy I needed more than 1 tablespoon of flour. I used 4 tablespoons. I didn't even use the full 32oz of chicken broth since I used 3/4 cup for my dressing. The gravy was very good. I strained the pan juices first then added the flour. After that I noticed there were lumps and little bits of flour that wouldn't dissolve so after the gravy thickened I placed it in the food processor until it was smooth. Then it was ready to serve. I made this today for thanksgiving. I recommend this recipe. Thank you for sharing.:) Read More
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(2)
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MaineLee
Rating: 5 stars
04/22/2014
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. Read More
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(2)
Lgavs215
Rating: 5 stars
01/21/2014
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 Read More
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(2)
Emmy Cook
Rating: 5 stars
06/26/2017
Yum! Normally I roast my chicken breast up and I've gotten pretty good at knowing when it is just done so the breast stays nice a juicy but roasting the chicken using the method in this recipe was fool-proof. The basting during the process also produced a lovely bird. Will definitely use this roasting method again even if I don't use this exact recipe (though I will likely use that too since it was a tasty bird). Read More
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(1)
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