Roasted Lemon Balm Chicken

Roasted Lemon Balm Chicken

Michael Bach 2

"Delicious and moist. Absolutely fantastic."
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1 h 15 m servings 446 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.



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 flav...

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!!!!

had make this chicken 2 times this week !! is one of the best complements i go! thank you Micheal!!

I have lemon balm coming up all over my back yard year after year and this is a good way to use some of it. The chicken turned out moist and with a nice subtle flavor.