Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
2 teaspoons garlic, minced
1 large roasting chicken
Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, pepper, and garlic. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with olive oil and sprinkle with salt and pepper. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer, or until the juices run clear and a thermometer inserted into the thigh registers 180 degrees F.