Lavender Roasted Chicken
Reviews and Comments
June 5, 2016, D.L: This recipe really made a believer out of me about using Lavender as an ingredient, and I'm not just saying that because it's Our Lavender.
June 15, 2016, D.R.: I tried this recipe on Wild Turkey and wanted to take pictures of it. But, my family started eating it before I could take those pictures because it smelled so good. They said that it was awesome!
I'll try it again with Quail and let you know how delicious that was.
1 whole small chicken (3 to 3 1/2 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon juice and 1 teaspoon zest from
1/2 lemon, the other half cut into wedges
1 1/2 tablespoons dried lavender
1 tablespoon fresh thyme leaves, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 tablespoon butter, softened
1 loaf hearty sourdough or Italian bread
Preheat the oven to 400 degrees fahrenheit with the rack in the center. Cut the backbone out of the chicken with kitchen shears.
Lay the chicken breast-side-up in an enameled baking dish.
Press down on the breast bone to break, so that the chicken lies flat. Season generously, front and back, with salt and pepper.
In a bowl, mix together lemon juice, lemon zest, lavender, thyme, and the olive oil, and honey. Stir to combine. Add the butter, and using a fork, mash the mixture together until homogenous.
Slather the lemon, lavender, and honey butter all over the top and underside of the chicken.
Roast for 20 minutes.
Nestle lemon wedges under chicken and return to oven.
Continue roasting until golden with charred bits and an instant read thermometer inserted into breast registers 150 degrees fahrenheit and the thighs and legs register at least 165 degrees fahrenheit, 15 to 25 minutes longer.
Remove from oven and let rest for 10 minutes.
Cut it in half. Serve with pan juices and roasted lemon wedges, along with bread for soaking up juices.
Please let us know how you like it and we'll add it to this page, if you want us to.