Lavender and Honey Roasted Chicken
Infuse your dinner table with a touch of rustic elegance by preparing this Lavender and Honey Roasted Chicken. This show-stopping recipe combines the floral aroma of dried culinary lavender with the natural sweetness of honey to create a perfectly balanced marinade that permeates the golden-crisp skin and tender, juicy meat. Fresh thyme sprigs, zesty lemon slices, and a hint of garlic enhance the flavor complexity, while the chicken broth ensures a moist, succulent roast. With a simple yet refined process that includes basting for a caramelized finish, this dish is a sensory delight worthy of any special occasion. Serve with the luxurious pan juices for an irresistible meal that’s as captivating as it is delicious. Perfect for those looking for unique roasted chicken recipes or experimenting with lavender in savory dishes!
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 teaspoons Dried culinary lavender
- 3 tablespoons Honey
- 3 tablespoons Olive oil
- 4 sprigs Fresh thyme sprigs
- 4 cloves Garlic cloves, minced
- 1 whole Lemon, sliced
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Set aside.
In a small bowl, combine the dried lavender, honey, olive oil, minced garlic, salt, and black pepper. Whisk together to form a fragrant marinade.
Rub the marinade generously all over the chicken, making sure to get under the skin for maximum flavor.
Stuff the cavity of the chicken with the lemon slices and fresh thyme sprigs. Truss the legs with kitchen twine if desired.
Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan to keep the chicken moist during cooking.
Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). Baste the chicken with its pan juices every 20 minutes for extra flavor and a golden skin.
Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving.
Serve the chicken with the pan juices drizzled over the top for an extra burst of flavor.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5431 mg | 236% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 53.6 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
