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Roasted Lemon-Balm Chicken

Roasted Lemon-Balm Chicken
Photo Credit
Samantha Jones/Vaughn Communications
Written By: The Editors The Old Farmer's Almanac
Yield
Makes 4 to 6 servings.
Category
Meat
Course
Main Dish
Credit
The Old Farmer's Almanac
Sources
Old Farmer's Almanac

Lemon balm roasted chicken is a simple yet flavorful dish that highlights the fresh, lightly citrus notes of this fragrant herb. By tucking lemon balm butter beneath the skin and roasting the chicken until golden and juicy, this recipe delivers tender meat with crisp skin and a bright, herbal finish. Perfect for a comforting family dinner or an elegant weekend meal, this roasted chicken is both approachable and beautifully aromatic.

Ingredients
15 to 20 fresh lemon balm leaves and sprigs
1/4 cup ( 1/2 stick) butter, softened
salt and freshly ground black pepper, to taste
1 large roasting chicken
1 teaspoon paprika

Instructions

  1. Preheat oven to 400°F. Grease a roasting pan.
  2. Trim lemon balm leaves from sprigs, rinse and pat dry. Set sprigs aside. Chop 2/3 of the leaves, and combine with butter, salt, and pepper.
  3. Loosen chicken skin in several places and insert lemon balm butter underneath. Rub chicken with salt, pepper, and paprika. Insert lemon balm sprigs into chicken cavity. Place breast-side-down in prepared roasting pan.
  4. Bake for 30 minutes, then turn chicken over. Bake for 20 minutes longer, or until a meat thermometer registers 165°F when inserted into the breast. Sprinkle remaining lemon balm leaves on top before serving.

About The Author
The Editors

The Editors

The Old Farmer's Almanac

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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