How to make it

  • In a small bowl, cream the butter, lemon balm, salt and pepper See Photo. Set aside. (This can be done ahead of time.)
  • Remove chicken from the fridge 1 hour before roasting. Preheat oven to 350F.
  • Loosen the skin (or make shallow incisions) all over and stuff with the compound butter. See Photo
  • Rub the outside of the bird with paprika and Kosher salt and place the lemon quarters and thyme sprig in the cavity. See Photo
  • Place chicken, breast side down, in a lightly greased roasting pan.
  • Cook, uncovered, for 45 minutes, then turn the bird over and roast a further 30-35 minutes, until done.
  • Remove from oven and tent with foil for 10 minutes.
  • Remove and discard stuffing before carving.

Reviews & Comments 1

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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 437.4
    Total Fat: 30.5 g
    Cholesterol: 153.5 mg
    Sodium: 616.8 mg
    Total Carbs: 0.1 g
    Dietary Fiber: 0.1 g
    Protein: 38.4 g
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