Recipe By jearn
Rating
Published Apr 2nd
Prep 20m Cook 2h Additional 10m Ready In 2h 30m
Servings 1 whole chicken Calories 991.4

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

Recipe 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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sprinkle lime juice over the apple slices. Stuff apples into the cavity of the chicken.
  3. 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. 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. 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. 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

  • Calories 991.4
  • Carbohydrate 18 g
  • Cholesterol 315.8 mg
  • Fat 64.1 g
  • Fiber 3.2 g
  • Protein 82 g
  • Saturated Fat 25.9 g
  • Sodium 1758.5 mg
  • Sugar 7.5 g

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Reviews

  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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.
  4. Followed the recipe exactly. It was super flavorful and juicy!
  5. 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
  6. 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.
  7. 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.
  8. 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. - Read more ...
  9. 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!)
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