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Jill's Herb Roasted Chicken

Jill's Herb Roasted Chicken

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
jearn

jearn

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 991 kcal
  • 50%
  • Fat:
  • 64.1 g
  • 99%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 82 g
  • 164%
  • Cholesterol:
  • 316 mg
  • 105%
  • Sodium:
  • 1759 mg
  • 70%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sprinkle lime juice over the apple slices. Stuff apples into the cavity of the chicken.
  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.
  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.
  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.
  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.
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Reviews

SANDRA_92083
5

SANDRA_92083

3/4/2013

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!)

jeangaijin
3

jeangaijin

5/6/2013

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!

Ray
2

Ray

6/29/2013

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.

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