Roasted Lemon-Balm Chicken
With a fresh and surprising taste and aroma, this is no ordinary roasted chicken.
Yield: Makes 4 to 6 servings
- 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
InstructionsPreheat 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.