Roasted Lemon Balm Chicken3 Reviews
- Prep: 15 min
- Cook: 50 min
- Ready In: 1 hr 15 min
“Delicious and moist. Absolutely fantastic.” - by Michael Bach
Original recipe yields 1 whole chicken
- 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.
Amount Per Serving (6 total)
- 446 cal
- 32.2 g
- 1.1 g
- < 1%
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"basic roasted chicken. I did it on the grill. The recipe caught my eye because I have lemon balm growing in my herb garden and I don't do much with it except to favor tea. Not much lemon flavor cam..." See moree through, although that's probably OK"
"This is the third time I have made this recipe. Why? Because my husband and children ask for it! It is sooooooo moist!!!! And, so flavorful!!!!..." See more"
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