5 1/2 - 6 lb. whole chicken
olive oil
1 T. butter
2 T. herb seasoning (recipe below)
6 cloves garlic
1 small apple, cut into quarters
1 small onion, cut into quarters
Remove the gizzards, neck, etc. from the chicken and place in a roasting pan. Rub a little olive oil all over the chicken. Loosed up the skin over the breast of the chicken and divide the butter up and tuck under the skin over each breast. Place a whole garlic clove under the skin over each breast also. Place the remaining garlic, apple and onion inside the cavity of the chicken. Rub the herb seasoning all over the chicken and coat well. Cover and place in the fridge overnight or at least 6 hours. Bake in a 350 degree oven, covered for 1 hour. Remove and uncover and return to the oven for 35-40 more minutes or until the internal temp. reads 160 degrees. Allow to rest for 10 minutes before slicing.
Herb Seasoning
1 T. garlic powder
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. smoked paprika
1/4 tsp. dried thyme
Combine and store in an airtight container.