ROASTED LEMON BALM CHICKEN RECIPE | ALLRECIPES
Delicious and moist. Absolutely fantastic.
Provided by Michael Bach
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 1 whole chicken
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 445.7 calories, CarbohydrateContent 1.1 g, CholesterolContent 133.4 mg, FatContent 32.2 g, ProteinContent 36.2 g, SaturatedFatContent 11 g, SodiumContent 163.6 mg, SugarContent 0.1 g
LEMON BALM BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This moist quick bread tastes best the day after it's made. Lemon balm is a lovely addition to both the batter and glaze.
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, sugar and lemon balm. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in walnuts if desired and lemon zest. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick comes out clean., In a small bowl, whisk the sugar, water and lemon juice; stir in lemon balm. Spoon over warm bread while still in the pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 229 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 192mg sodium, CarbohydrateContent 35g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
More about "recipes using lemon balm recipes"
LEMON BALM BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Calories 229 calories per serving
- In a large bowl, cream the butter, sugar and lemon balm. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in walnuts if desired and lemon zest. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick comes out clean., In a small bowl, whisk the sugar, water and lemon juice; stir in lemon balm. Spoon over warm bread while still in the pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
LEMON BALM MARINADE AND SALAD DRESSING RECIPE - FOOD.COM
From food.com
Reviews 4.0
Total Time 5 minutes
Calories 284.5 per serving
- Put all the ingredients (except the olive oil) in the blender. With the machine turned on, slowly pour the olive oil into the blender until desired consistency. Taste and adjust seasonings as necessary. Best when made at least 1 hour before serving, as flavors need time to meld.
OLD-FASHIONED LEMON BALM LEMONADE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 118.3 per serving
- Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.
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