Directions:
- In a small bowl, cream the butter, lemon balm, salt and pepper. Set aside. (This can be done ahead of time.).
- Remove chicken from the fridge 1 hour before roasting. Preheat oven to 350°F.
- Loosen the skin (or make shallow incisions) all over and stuff with the compound butter.
- Rub the outside of the bird with paprika and Kosher salt and place the lemon quarters and thyme sprig in the cavity.
- Place chicken, breast side down, in a lightly greased roasting pan.
- Cook, uncovered, for 45 minutes, then turn the bird over and roast a further 30-35 minutes, until done.
- Remove from oven and tent with foil for 10 minutes.
- Remove and discard stuffing before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 650.37 Kcal (2723 kJ) | ||
| Calories from fat | 273.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.43g | 47% | |
|---|---|---|---|
| Cholesterol | 1090.93mg | 364% | |
| Sodium | 653.94mg | 27% | |
| Potassium | 1072.12mg | 23% | |
| Total Carbs | 6.34g | 2% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 81.99g | 164% | |
| Vitamin C | 66.6mg | 111% | |
| Vitamin A | 13.7mg | 457% | |
| Iron | 23mg | 128% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 135.81 Kcal (569 kJ) | ||
| Calories from fat | 57.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 47% | |
|---|---|---|---|
| Cholesterol | 227.81mg | 364% | |
| Sodium | 136.56mg | 27% | |
| Potassium | 223.88mg | 23% | |
| Total Carbs | 1.32g | 2% | |
| Sugars | 0.11g | 2% | |
| Dietary Fiber | 0.16g | 3% | |
| Protein | 17.12g | 164% | |
| Vitamin C | 13.9mg | 111% | |
| Vitamin A | 2.9mg | 457% | |
| Iron | 4.8mg | 128% | |
| Calcium | 11.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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