For an even more pronounced lemon balm flavor, consider adding a few sprigs of lemon balm to the roasting pan alongside the chicken. Ensure the butter is softened to room temperature for easy mixing with the herbs. Don't overcrowd the roasting pan; use a pan that comfortably fits the chicken without the sides touching. Basting the chicken with pan juices during the last 15 minutes of roasting can enhance the skin's crispness and flavor. Serve with roasted vegetables or a simple salad for a complete and satisfying meal.
Roasted Lemon Balm Chicken
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS30
Infused with the bright, citrusy notes of lemon balm and earthy sage, this roasted chicken boasts incredibly moist meat and crispy, herb-fragrant skin. A symphony of flavors that elevates the humble roast chicken to new heights.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol133 mg
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Protein36 g
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Saturated Fat11 g
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Sodium164 mg
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Sugar0 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepReserve one-third of the lemon balm and one-third of the sage leaves. Finely chop the remaining lemon balm and sage. In a medium bowl, combine the chopped herbs with the softened butter. Season generously with salt and pepper. (10 minutes)
03
StepCarefully loosen the skin of the chicken breast and legs. Gently rub the herb butter mixture underneath the skin, ensuring even coverage over the breast and legs. Rub the outside skin of the chicken with garlic powder, salt, and pepper. Place the reserved whole lemon balm and sage leaves inside the chicken cavity. Place the chicken breast-side down in a roasting pan. (10 minutes)
04
StepRoast the chicken in the preheated oven for 30 minutes. Then, flip the chicken breast-side up and continue roasting until the juices run clear when pierced with a fork in the thigh and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, registers at least 165 degrees F (74 degrees C), about 20-25 minutes more. (55 minutes)
05
StepRemove the roasted chicken from the oven, tent it loosely with a double layer of aluminum foil, and let it rest in a warm place for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)
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Bailey Will
Jun 1, 2025Easy to follow instructions and a delicious result. I'll be making this again.
Alda Berge
May 23, 2025This recipe is a keeper! The chicken was so flavorful and juicy.
Garfield Dickinson
May 19, 2025I added some lemon slices to the cavity along with the herbs, and it was amazing!
Dennis Bradtke
May 5, 2025The herb butter under the skin is genius! My family loved it.
Monserrat Ryan
May 2, 2025Next time, I'll try adding a splash of white wine to the roasting pan for extra flavor.
Bradly Bergstrom
Mar 17, 2025Make sure to let the chicken rest – it really does make a difference in the juiciness.
Nellie Marquardt
Feb 2, 2025I used dried herbs instead of fresh, and it still turned out great, although I'm sure fresh is better.
Cleta Jacobi
Jan 27, 2025Simple ingredients, incredible taste!