4 tbsp. softened butter
Salt and pepper, to taste
1 large roasting chicken
1 tsp. ground sweet paprika
2 tbsp. olive oil
1. Preheat the oven to 400°F. Wash the lemon-balm leaves and pat dry. Chop two-thirds of the leaves, and combine with the butter, salt and pepper.
2. Rinse the chicken in cold water and pat it dry. Carefully remove the skin from the meat in several places, and insert lemon-balm butter underneath.
3. Rub the chicken with salt, pepper and paprika. Insert some of the lemon-balm sprigs in the cavity. Place the chicken breast side down in an oiled roasting pan. Bake for about 50 min. at 400°F. Turn after 30 min. Strew the remaining lemon-balm leaves on top, and serve.