Roasted Lemon Balm Chicken

Handful of fresh lemon balm leaves
1/4 cup of fresh sage leaves
1/4 cup (1/2 stick) butter, room temp
salt and pepper
minced garlic

roasting chicken

Preheat oven 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, minced garlic. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath (I use my hands to do this). Then gently massage chicken with your buttery hands. Insert the remaining herb sprigs into the cavity of the chicken. You can also cut up a lemon, squeeze over chicken then massage in with herb buttered hands. Then add lemon peices in cavity with herbs.



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


From the Full Moon Natives Herb Seminars