Lemon Balm Roasted Chicken
A simple roasted chicken covered in a butter mixture of spring lemon balm, thyme and garlic
Ingredients
- 1 whole chicken, about 3.5 #
- ¼ cup unsalted butter, softened
- ¼ cup fresh lemon balm, finely chopped + 2 stems
- 3 garlic cloves, minced
- 2 tbsp fresh thyme leaves, finely chopped
- 1 tsp salt
- ¼ tsp black pepper
- 1 lemon, quarted
Instructions
- Preheat the oven to 375 degrees. Place the whole chicken on a cast iron skillet or on a roasting pan. Place the quartered lemon inside the cavity of the chicken along with 2-3 stems of lemon balm
- Using kitchen twine, tie the chicken legs together over top of the chicken cavity and then tuck the wings underneath the chicken
- Place the softened butter, chopped lemon balm, chopped thyme, minced garlic, salt, and the black pepper into a bowl and mix wel. Using your hands or a spatula, rub the butter mixture all over the chicken breasts, under the skin and all over the legs and wings
- Place the chicken, uncovered into the oven and roast for about 1 hour and 15 minutes or until a thermometer reads 180 degrees taken in the thickest part of the thigh, near the bone. remove the chicken from the oven and cover with aluminum foil. Allow the chicken to rest at least ten minutes before cutting and enjoying
Notes
-If the chicken gets too brown before the thermometer reaches 180 in the thigh, cover the chicken with aluminum foil and continue roasting