Roasted Chicken with Lemon Balm: A Flavorful Recipe

Ingredients

• 0.25 cup lemon balm leaves, divided
• 0.25 cup fresh sage leaves, divided
• 0.25 cup softened butter
• salt and pepper to taste
• 1 (3 1/2) pound whole chicken
• 1 teaspoon garlic powder
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C) for optimal roasting.
2. Set aside one-third of the lemon balm and one-third of the sage. Finely chop the remaining lemon balm and sage. In a mixing bowl, blend the chopped herbs with softened butter. Season generously with salt and freshly ground black pepper.
3. Carefully loosen the chicken's skin. Then, generously rub the herb and butter mixture under the skin, ensuring even coverage over the breast and legs. Season the skin with garlic powder, salt, and pepper. Stuff the reserved herbs into the chicken cavity. Position the chicken breast-side-down in a roasting pan.
4. Roast the chicken in the preheated oven for an initial 30 minutes. Flip the chicken to breast-side-up and continue roasting until the juices run clear and the internal temperature reaches a safe level, approximately 20 minutes longer. For accurate doneness, an instant-read thermometer inserted into the thickest part of the thigh, close to the bone, should register at least 165 degrees F (74 degrees C). Once cooked, remove the chicken from the oven, tent it with a double layer of aluminum foil, and let it rest in a warm spot for 10 minutes before carving and serving.

Nutrition

• Calories: 446 kcal
• Fat Content: 32 g
• Sugar Content: 0 g
• Sodium Content: 164 mg
• Protein Content: 36 g
• Cholesterol Content: 133 mg
• Carbohydrate Content: 1 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g