Two Lemon Balm Chicken Recipes-Hunk of Meat Monday

herb, lemon balm, organicSource

If you have ever grown lemon balm you know that it is a little herb that just keeps giving. Lisa planted some in the farm garden last year and now it is tiny bush!! I am a tea drinker, so that is what I typically use it for, but I wanted to learn if others had other ideas. After a quick Google search on my phone in the garden (what would we do without Google), I found a cute site called “Old Fashion Living” that has an article about growing and using lemon balm. This recipe by author Brenda Hyde was super easy!

Roasted Lemon Balm Chicken

Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened

Salt and pepper to taste
1 large roasting chicken (Zweber Farms, of course)
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with salt, pepper, and garlic powder. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan.

chicken, organic, herbs, butter, roasted, lemon balm

Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer.

Makes 4 to 6 servings.

Of course, we were so hungry when we came up from the barn I didn’t think to take a picture until after our plates were licked clean. I roasted mine in my roaster oven and didn’t turn it, since I was down at the barn while it was roasting. It turned out beautiful. The chicken was tender and had a light lemon flavor. Perfect for spring and summer. The next day, I took the left overs and made a simple chicken alfredo with grape tomatoes.

Simple alfredo:

  • 1 cup grated Organic Valley Parmesan cheese
  • 1 cup Organic Valley whipping cream or whole milk
  • 4 tablespoons Organic Valley butter
  • 8 oz noodles

Prepare pasta as directed. Melt butter in wide saucepan. 1/2 cup cream and boil until thickened. reduce heat to medium; add 1/2 pasta. Mix gently. Add 1/2 cheese and 1/4 cream. Mix gently. Add remaining pasta and cream. Salt and pepper to taste. I then added a couple cups chopped up lemon balm chicken and a couple cups sliced grape tomatoes.  Even the boys ate this simple and delicious dish.

Link up to other Hunk of Meat Monday dishes this week:

Hunk of Meat Mondays
Also don’t forget to vote for our Stonyfield Creme Caramel in the Progress Dairyman Flavor Face Off Challenge. Vote before June 14th and be entered to win $100 worth of ice cream!!
Happy June is Dairy Month!!
Emily
Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitterand YouTube.
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4 Comments

Filed under 30 Minute Meals, Cooking, Cooking with Chicken, Cooking with Dairy, Food, Hunk of Meat Monday, Organic Valley, Stonyfield

4 responses to “Two Lemon Balm Chicken Recipes-Hunk of Meat Monday

  1. The spices and herbs in this roasted chicken recipes are absolutely picked and combined. It enhances the chickens flavor which sooth in every part of the meat. Yummy chicken recipes.

  2. I just planted some this spring. Now I have a head start on a recipe. Thanks so much for sharing on Hunk of Meat Monday .

  3. Jessica

    This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in these recipes. Thanks for sharing!

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