Name: Jill's Herb Roasted Chicken
Prep time: 20 min
Cook time: 120 min
Total time: 150 min
Ingredients: 1 lime, juiced; 1 apple, sliced; 1 (5 pound) whole chicken, giblets removed; 2 cloves garlic, minced; 2 tablespoons chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning); 1 tablespoon ground thyme; 1 tablespoon dried sage; 0.25 teaspoon ground paprika; 0.25 teaspoon dried mint flakes; 0.5 cup softened butter, cut into teaspoon-size chunks; 1 (32 fluid ounce) container chicken broth; 1 onion, cut into chunks; 2 cloves garlic, minced; 1 tablespoon all-purpose flour

Prep Time:

20 mins

Cook Time:

2 hrs

Additional Time:

10 mins

Total Time:

2 hrs 30 mins

Servings:

4

Yield:

1 whole chicken

Jump to Nutrition Facts

Ingredients

1 lime, juiced
1 apple, sliced
1 (5 pound) whole chicken, giblets removed
2 cloves garlic, minced
2 tablespoons chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
1 tablespoon ground thyme
1 tablespoon dried sage
¼ teaspoon ground paprika
¼ teaspoon dried mint flakes (Optional)
½ cup softened butter, cut into teaspoon-size chunks
1 (32 fluid ounce) container chicken broth
1 onion, cut into chunks
2 cloves garlic, minced
1 tablespoon all-purpose flour

Directions

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

Nutrition Facts (per serving)

991	Calories
64g	Fat
18g	Carbs
82g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 991
% Daily Value *
Total Fat 64g	82%
Saturated Fat 26g	130%
Cholesterol 316mg	105%
Sodium 1759mg	76%
Total Carbohydrate 18g	7%
Dietary Fiber 3g	11%
Total Sugars 8g
Protein 82g
Vitamin C 11mg	56%
Calcium 112mg	9%
Iron 6mg	32%
Potassium 700mg	15%

* 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.