Double - Lemon Roast Chicken

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.

• Ready In: 2 hrs 35 mins
• Serves: 4
• Yields: 1 large chicken

Ingredients

• 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)

Directions

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