Jill's Herb Roasted Chicken

Name: Jill's Herb Roasted Chicken
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 1 whole chicken
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; 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

Rating: 4.75 stars

28 Ratings
28 Reviews
5 Photos

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

By jearn

Gallery

Recipe Summary test

prep:

20 mins

cook:

2 hrs

additional:

10 mins

total:

2 hrs 30 mins

Servings:

Yield:

1 whole chicken

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

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Step 2
Sprinkle lime juice over the apple slices. Stuff apples into the cavity of the chicken.
Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

991 calories; protein 82g; carbohydrates 18g; fat 64.1g; cholesterol 315.8mg; sodium 1758.5mg. Full Nutrition

Reviews (28)

Most helpful positive review

Rebekah Rose Hills

Allstar

03/05/2013

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

(8)

28 Ratings

5 star values: 22
4 star values: 5
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Rebekah Rose Hills

Allstar

03/04/2013

Helpful

(8)

Jean Scully

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

Helpful

(6)

nogoodnicks

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

Helpful

(6)

AY331

02/23/2014

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

Helpful

(3)

Ray

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

Helpful

(3)

Lee Scott Townsend

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

Helpful

(2)

Liliana Santos

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

Helpful

(2)

Lgavs215

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

Helpful

(2)

Emmy Cook

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

Helpful

(1)

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Back to Jill's Herb Roasted Chicken

All Reviews for Jill's Herb Roasted Chicken

- of Reviews

Jill's Herb Roasted Chicken

Servings Per Recipe: 4
Calories: 991.4

% Daily Value *

protein: 164 %

carbohydrates: 6 %

dietary fiber: 13 %

sugars:

fat: 99 %

saturated fat: 129 %

cholesterol: 105 %

vitamin a iu: 28 %

niacin equivalents: 256 %

vitamin b6: 53 %

vitamin c: 19 %

folate: 10 %

calcium: 11 %

iron: 32 %

magnesium: 27 %

potassium: 20 %

sodium: 70 %

thiamin: 21 %

calories from fat:

*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.

Reviews for Photos of Jill's Herb Roasted Chicken

1 of 28

All Reviews

Rebekah Rose Hills

Allstar

03/04/2013

Helpful

(8)

Jean Scully

05/06/2013

Helpful

(6)

nogoodnicks

06/24/2013

Helpful

(6)

AY331

02/23/2014

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

Helpful

(3)

Ray

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.

Helpful

(3)

Lee Scott Townsend

04/22/2014

Helpful

(2)

Liliana Santos