Roasted Lemon Balm Chicken
Roasted Lemon Balm Chicken might be just the main course you are searching for. This recipe serves 1. This recipe covers 73% of your daily requirements of vitamins and minerals. One serving contains 4834 calories, 360g of protein, and 365g of fat. It is a good option if you're following a gluten free and primal diet. If you have salt and pepper, sage leaves, garlic powder, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.
Instructions
Preheat an oven to 400 degrees F (200 degrees C).
Set aside 1/3 of the whole lemon balm leaves and 1/3 of the whole sage leaves. Chop the remaining lemon balm and sage.
Place the chopped herbs into a mixing bowl with the butter. Season to taste with salt and pepper, and stir until evenly mixed. Loosen the skin of the chicken, and rub the butter mixture underneath the skin, over the breast and legs. Rub the skin of the chicken with garlic powder, salt, and pepper.
Place the reserved herbs into the cavity of the chicken, and place breast-side-down onto a roasting pan.
Roast in the preheated oven 30 minutes, then turn chicken breast-side-up, and continue baking until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.