Double - Lemon Roast Chicken

• 1/4 cup salted butter, softened
• 1/4 cup packed lemon balm leaves
• 1 pinch black pepper
• 1 pinch kosher salt
• 4 lbs organic fresh roasting chickens
• 1/2 tablespoon paprika
• 1/2 tablespoon kosher salt
• 1 organic lemon, quartered
• 1 sprig fresh thyme (use lemon thyme if you have it)

1. In a small bowl, cream the butter, lemon balm, salt and pepper. Set aside. (This can be done ahead of time.).
2. Remove chicken from the fridge 1 hour before roasting. Preheat oven to 350u0b0F.
3. Loosen the skin (or make shallow incisions) all over and stuff with the compound butter.
4. Rub the outside of the bird with paprika and Kosher salt and place the lemon quarters and thyme sprig in the cavity.
5. Place chicken, breast side down, in a lightly greased roasting pan.
6. Cook, uncovered, for 45 minutes, then turn the bird over and roast a further 30-35 minutes, until done.
7. Remove from oven and tent with foil for 10 minutes.
8. Remove and discard stuffing before carving.

butter, lemon balm, black pepper, kosher salt, fresh roasting chickens, paprika, kosher salt, lemon, thyme

Taken from www.food.com/recipe/double-lemon-roast-chicken-480392 (may not work)