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Lemon Balm Herb Roasted Chicken

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner
Lemon Balm Herb Roasted Chicken
Ingredients
  • 1/4 cup lemon balm leaves, divided
  • 1/4 cup fresh sage leaves, divided
  • 1/4 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
First, preheat your oven to a high temperature of 400 degrees Fahrenheit or 200 degrees Celsius.
2
Next, set aside one-third of the lemon balm and one-third of the sage; then chop the remaining herbs. Combine these chopped herbs with butter in a bowl and add a pinch of salt and pepper to taste.
3
Then, carefully remove the skin from the chicken and rub a generous amount of butter mixture underneath the skin, covering both the breast and legs. Sprinkle garlic powder, salt, and pepper over the skin to add extra flavor.
4
Place the reserved herbs inside the chicken's cavity, making sure they are secure and won't fall out during cooking.
5
Carefully position the chicken breast-side-down in a roasting pan, making sure it's stable and won't topple over.
6
Roast the chicken in the preheated oven for 30 minutes, then flip it over to breast-side-up and continue roasting until the chicken is no longer pink at the bone and the juices run clear, approximately 20 minutes more.
7
Use a food thermometer to check if the chicken is cooked. Insert the thermometer into the thickest part of the thigh, near the bone and it should read at least 165 degrees Fahrenheit or 74 degrees Celsius.
8
Once cooked, remove the chicken from the oven and cover it with a sheet of aluminum foil that has been doubled over. Place the chicken in a warm area and let it rest for 10 minutes before slicing into thin pieces.