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Ingredients
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¼ cup lemon balm leaves, divided
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¼ cup fresh sage leaves, divided
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¼ cup softened butter
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salt and ground black pepper to taste
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1 (3 1/2 pound) whole chicken
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1 teaspoon garlic powder
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2 tablespoons olive oil
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Reserve one-third lemon balm and one-third sage; chop remaining lemon balm and sage. Combine chopped herbs and butter in a bowl; season with salt and pepper.
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Loosen skin of chicken; rub butter mixture underneath skin over breast and legs. Rub skin with garlic powder, salt, and pepper. Place reserved herbs into chicken cavity. Place chicken breast-side-down into a roasting pan.
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Roast chicken in the preheated oven for 30 minutes, then flip to breast-side-up; continue roasting 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 at least 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts (per serving)
446 | Calories |
32g | Fat |
1g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 446 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 11g | 55% |
Cholesterol 133mg | 44% |
Sodium 164mg | 7% |
Total Carbohydrate 1g | 0% |
Total Sugars 0g | |
Protein 36g | 72% |
Vitamin C 6mg | 7% |
Calcium 47mg | 4% |
Iron 2mg | 13% |
Potassium 344mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.