Lavender and Honey Roasted Chicken

Annacia's Note:

I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn’t burn.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1 whole c ...

• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1 teaspoon lavender
• 1/2 cup honey
• 1 1/2 teaspoons marjoram
• 1 garlic clove, minced
• 1 shallot, minced
• 1/4 cup aged balsamic vinegar
• 1 whole roasting chicken (chicken pieces, or smaller poultry such as a poussin, quail or cornish hen)

Directions:

1. Combine all ingredients in a non-reactive bowl and stir thoroughly.
2. Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
3. Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
4. [Chef’s Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].

Reviews

[French Tart]

This looks WONDERFUL Annacia! I have saved this for next time I make roast chicken! As you know, I love any recipe that has herbs and especially lavender in it.......so, this is on the menu soon! Merci! FT. P.S: Stars to follow........but it looks 5 star to me!! 28th September 2008: I have finally made this!This was SUBLIME Annacia! I have a lovage and lavender chicken recipe which is similar, but this had a GORGEOUS marinade which gets basted over the chicken as it cooks! I served this decorated with a fresh bunch of herbs and lavender, and the glaze from all the honey was wonderful. Taste - WOW! This was tender and NOT too dry - again due to the marinade. I am thrilled that you thought of me when you found this recipe and posted it - It has become a keeper for me, and I will always think of you when I cook this. Oh yes, I served this with gently steamed seasonal vegetables and baby potatoes - the marinade that was in the tin, I skimmed the fat off and added a good slug of wine, heated it through and served it as a gravy. Merci! FT :-)

[Mikekey]

This was a real hit! The basting sauce is a really nice blend of flavors. I added some baby carrots to the roasting pan and basted them also, which turned out great. I wasn't sure if the amounts given for the herbs were for fresh or dried, and I was using dried, so cut the amounts in half (except for the lavender). Looking forward to making this later in the season when I have fresh herbs. Thanks for a great Easter dinner, Annacia!

[KellyMac6]

I really loved this. Although I do have to say I made a lot of changes out of necessity. I didn't have a whole chicken only chicken tenderloin pieces that were obviously already skinned and deboned. Also, I had to run out while it was cooking so I couldn't do the basting. So to compensate I took my tenderloins and dipped them in the mixture before putting them in a baking dish. I baked for 30 mins and then poured the rest of the sauce over the top and allowed it to cook for another 15 minutes. I really loved the smell and the flavor. My BF who isn't a big sweet fan said that it wasn't his favorite, but that is just his tastes. I would love to try this again as you have it written. Thanks Annacia!