Roasted Lemon Balm Chicken Recipes

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ROASTED LEMON BALM CHICKEN



Roasted Lemon Balm Chicken image

Delicious and moist. Absolutely fantastic.

Provided by Michael Bach

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

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

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Set aside 1/3 of the whole lemon balm leaves and 1/3 of the whole sage leaves. Chop the remaining lemon balm and sage. Place the chopped herbs into a mixing bowl with the butter. Season to taste with salt and pepper, and stir until evenly mixed. Loosen the skin of the chicken, and rub the butter mixture underneath the skin, over the breast and legs. Rub the skin of the chicken with garlic powder, salt, and pepper. Place the reserved herbs into the cavity of the chicken, and place breast-side-down onto a roasting pan.
  • Roast in the preheated oven 30 minutes, then turn chicken breast-side-up, and continue baking 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 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 1.1 g, Cholesterol 133.4 mg, Fat 32.2 g, Protein 36.2 g, SaturatedFat 11 g, Sodium 163.6 mg, Sugar 0.1 g

ROASTED LEMON BALM CHICKEN



ROASTED LEMON BALM CHICKEN image

Categories     Chicken

Yield 4-6 servings

Number Of Ingredients 7

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
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil

Steps:

  • 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, and pepper. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with salt, pepper, and garlic powder. 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. Makes 4 to 6 servings

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