Prep 1 hr 15 mins
Cook 1 hr 20 mins
Fresh lemon balm creates a deliciously vibrant base for the compound butter that's tucked under the skin of a roasting chicken. A quartered lemon and a sprig of thyme fill the cavity with even more flavour and keeps everything nice and juicy! Leftovers make incredible chicken salad too. Normally I'm not a stickler for organic, but with chicken and citrus where you're eating or cooking the rind it's important to keep the chemicals down.
- 1⁄4 cup salted butter, softened
- 1⁄4 cup packed lemon balm leaves
- 1 pinch black pepper
- 1 pinch kosher salt
- 4 lbs organic fresh roasting chickens
- 1⁄2 tablespoon paprika
- 1⁄2 tablespoon kosher salt
- 1 organic lemon, quartered
- 1 sprig fresh thyme (use lemon thyme if you have it)
- In a small bowl, cream the butter, lemon balm, salt and pepper. Set aside. (This can be done ahead of time.).
- Remove chicken from the fridge 1 hour before roasting. Preheat oven to 350°F.
- Loosen the skin (or make shallow incisions) all over and stuff with the compound butter.
- Rub the outside of the bird with paprika and Kosher salt and place the lemon quarters and thyme sprig in the cavity.
- 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.