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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Sprinkle lime juice over the apple slices.
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3
Stuff apples into the cavity of the chicken.
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4
Mix 2 cloves garlic, chicken seasoning, thyme, sage, paprika, and mint together in a bowl.
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5
Add butter to the garlic mixture; gently toss to coat the butter in the herb mixture.
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6
Stuff about 2/3 of the butter pieces under the skin.
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7
Coat the outside of the chicken with the remaining butter.
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8
Combine chicken broth, onion, and 2 cloves garlic in a roasting pan.
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9
Put chicken onto a rack in the roasting pan with the breast down.
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10
Roast chicken, basting with pan juices every 10 to 15 minutes, in preheated oven for 45 minutes.
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11
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.
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12
An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
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13
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.
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14
Pour the juices from the pan into a saucepan and place over medium heat.
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15
Stir flour into the juices; cook and stir until the juices thicken into a gravy, about 5 minutes.
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16
Serve with the chicken.
