Double - Lemon Roast Chicken

1. 1

   In a small bowl, cream the butter, lemon balm, salt and pepper. Set aside. (This can be done ahead of time.).

2. 2

   Remove chicken from the fridge 1 hour before roasting. Preheat oven to 350u00b0F.

3. 3

   Loosen the skin (or make shallow incisions) all over and stuff with the compound butter.

4. 4

   Rub the outside of the bird with paprika and Kosher salt and place the lemon quarters and thyme sprig in the cavity.

5. 5

   Place chicken, breast side down, in a lightly greased roasting pan.

6. 6

   Cook, uncovered, for 45 minutes, then turn the bird over and roast a further 30-35 minutes, until done.

7. 7

   Remove from oven and tent with foil for 10 minutes.

8. 8

   Remove and discard stuffing before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.