Festive Roast Chicken

• 1/4 cup butter, softened
• 5 teaspoons minced fresh rosemary, divided
• 1 roasting chicken (6 to 7 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 medium apples, peeled and cubed
• 1 large sweet onion, thinly sliced
• 1 cup fresh or frozen cranberries
• 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
• 3 tablespoons lemon juice
• 4 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1 cup unsweetened apple juice
• 1/4 cup balsamic vinegar
• 1/4 cup honey

1. In a small bowl, combine butter and 3 teaspoons rosemary. Place chicken, breast side up, on a rack in a roasting pan; tie drumsticks together with kitchen string. Rub butter mixture over chicken; sprinkle with salt and pepper. In a large bowl, combine the apples, onion, cranberries, 3/4 cup broth, lemon juice, garlic, ginger and 1 teaspoon rosemary; place around chicken.
2. Bake, uncovered, at 350u0b0 for 1 hour. Pour apple juice over chicken. Bake 1-1/4 to 1-3/4 hours longer or until a thermometer reads 180u0b0, basting every 30 minutes. Cover loosely with foil if chicken browns too quickly. Cover and let stand for 15 minutes before carving chicken.
3. Pour drippings and apple mixture into a blender; skim fat. Cover and process until blended. Transfer to a large saucepan. Stir in the vinegar, honey and remaining broth and rosemary; heat through. Serve with chicken.

butter, fresh rosemary, chicken, salt, pepper, apples, sweet onion, cranberries, chicken broth, lemon juice, garlic, fresh gingerroot, apple juice, balsamic vinegar, honey

Taken from www.tasteofhome.com/recipes/festive-roast-chicken/ (may not work)