Return to Content

Roasted Lemon-Balm Chicken

Roasted Lemon-Balm Chicken
1 vote, 4.00 avg. rating (79% score)

Yield: Makes 4 to 6 servings

With a fresh and surprising taste and aroma, this is no ordinary roasted chicken.

Ingredients:

  • 2 tablespoons olive oil
  • 15 to 20 lemon balm leaves on sprigs
  • 1/4 cup (1/2 stick) butter, softened
  • salt and pepper, to taste
  • 1 large roasting chicken
  • 1 teaspoon paprika

Instructions:

Preheat the oven to 400°F. Grease a large roasting pan with the olive oil. Trim the lemon balm leaves from the sprigs. Set the sprigs aside. Chop two-thirds of the leaves and combine them with the butter, salt, and pepper. Rinse the chicken and pat it dry. Loosen the chicken’s skin in several places and insert lemon balm butter underneath. Rub the chicken with salt, pepper, and paprika. Insert the lemon balm sprigs into the chicken cavity. Place the chicken breast side down in the prepared pan. Bake for 30 minutes, then turn the chicken over. Bake for 20 minutes longer. Strew the remaining lemon balm leaves on the chicken before serving.

Additional Notes:

In the Kitchen: Lemon Balm

For best aroma and taste, use fresh lemon balm leaves. The herb is used whole, crushed, or chopped in beverages, fruit cups, teas, jams, salads and dressings, sauces, and soups. Add chopped fresh leaves to fish, chicken, or mushroom dishes or mix into soft cheese, as well as vinegars, wines, and liqueurs.
Updated Tuesday, April 1st, 2014

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111