This recipe was perfect for using some of my lemon balm, rosemary and sage. The rosemary was reserved for only the potatoes, however, but only because I am not that fond of it.
1 large garlic clove, minced
small handful fresh lemon balm leaves, stemmed and minced
small handful fresh sage leaves, stemmed and minced
1/4 cup (1/2 stick) butter, softened
salt and pepper, to taste
2 lbs chicken thighs (about 4 large)
Preheat oven to 375°.
Combine garlic and half of the herbs with butter in a small bowl; mix in salt and pepper. Loosen the chicken skin and insert the garlic herb butter.
Place chicken on a rack in a large baking pan.
Bake 30 minutes, turn chicken over. Bake another 30 minutes, or til chicken is golden brown and cooked through.
Sprinkle chicken and roasted red potatoes with remaining herbs to serve.