Marjoram Chicken and Roasted Apples

• 14 cup butter, room temperature
• 3 tablespoons apple butter
• 1 tablespoon fresh marjoram, chopped
• 10 sprigs fresh marjoram
• 34 teaspoon salt
• 12 teaspoon cracked black pepper
• 6 lbs roasting chickens
• 1 onion, halved
• 3 apples, halved and cored

1. Preheat oven to 375F Combine butter, apple butter, chopped marjoram, salt and pepper.
2. Reserve.
3. Place chicken in large roasting pan.
4. Plan onion and 5 marjoram sprigs in cavity.
5. Truss chicken, if desired.
6. Carefully separate skin from chicken.
7. Spread some reserved butter mixture over meat under skin.
8. Pat skin down until smooth.
9. Rub remaining butter mixture over skin.
10. Arrange apple halves and remaining marjoram sprigs around chicken.
11. Roast until meat reaches 180F (insert thermometer into thickest part of thigh).
12. (About 1 hr 35 min).
13. Tent with foil if browning too quickly.
14. Transfer onto platter.
15. Let chicken stand 10 minutes before carving.
16. Discard marjoram and onions from cavity.
17. Skim fat from the juices in the pan to serve alongside.

butter, apple butter, fresh marjoram, marjoram, salt, cracked black pepper, chickens, onion, apples

Taken from www.food.com/recipe/marjoram-chicken-and-roasted-apples-402615 (may not work)