Jill's Herb Roasted Chicken
- 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
- 1/4 teaspoon ground paprika
- 1/4 teaspoon dried mint flakes (optional)
- 1/2 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
- 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.
lime, apple, chicken, garlic, chicken seasoning, ground thyme, sage, ground paprika, mint flakes, butter, chicken broth, onion, garlic, flour
Taken from allrecipes.com/recipe/jills-herb-roasted-chicken/ (may not work)