¼ cup Veggie Box lemon balm leaves, divided
¼ cup fresh sage leaves, divided
¼ cup softened butter
salt and ground black pepper to taste
1 (3 1/2 pound) whole chicken
1 teaspoon garlic powder
2 tablespoons olive oil

1 (3 1/2 pound) whole chicken 1 teaspoon garlic powder 2 tablespoons olive oil

Preheat the oven to 400 degrees F (200 degrees C). Reserve one-third lemon balm and one-third sage; chop remaining lemon balm and sage. Combine chopped herbs and butter in a bowl; season with salt and pepper.
Loosen skin of chicken; rub butter mixture underneath skin over breast and legs. Rub skin with garlic powder, salt, and pepper. Place reserved herbs into chicken cavity. Place chicken breast-side-down into a roasting pan.
Roast chicken in the preheated oven for 30 minutes, then flip to breast-side-up; continue roasting until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.