Roasted Lemon Balm Chicken

Ingredients:

• Handful of fresh lemon balm leaves, stems removed
• 1/4 cup or so of fresh sage leaves
• 1/4 cup (1/2 stick) butter, softened
• Salt and pepper, to taste
• 1 large roasting chicken
• 1 teaspoon garlic powder
• 2 tablespoons olive oil

Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with salt, pepper, and garlic powder. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer. Makes 4 to 6 servings.

Found at: Bay Witch Musings