Roasted Lemon Balm Chicken
With a fresh and surprising taste and aroma, this is no ordinary roast.
Yield: 4 to 6 servings
- 15 to 20 fresh lemon balm leaves and sprigs
- 1/4 cup (1/2 stick) butter, softened
- Salt and pepper, to taste
- 1 large roasting chicken
- 1 teaspoon ground sweet paprika
- 2 tablespoons olive oil
Preheat oven to 400 degrees. Trim lemon balm leaves from sprigs; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin in several places, and insert the lemon balm butter underneath. Rub chicken with salt, pepper, and paprika. Insert the lemon balm sprigs into the cavity. Place breast side down in an oiled roasting pan. Bake 30 minutes and then turn chicken over. Bake about 20 minutes longer. Strew the remaining lemon balm leaves on top before serving.