Lavender and Honey Roasted Chicken

"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."
photo by French Tart photo by French Tart
photo by French Tart
photo by Outta Here photo by Outta Here
Ready In:
1hr 30mins
1 whole chicken




  • Combine all ingredients in a non-reactive bowl and stir thoroughly.
  • 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).
  • 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.
  • [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.].

Questions & Replies

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  1. 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, 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 :-)
  2. Found this recipe on another blog site, and it was wonderful. I was highly suspect of using lavender in a meal. It had great flavor and was moist.
  3. I wish I thought to take a picture! It was a very lovely bird... but we were hungry and I had to get ready to work. It came out good with some of my ideas added on!
  4. My family wanted to try a recipe with lavender. It smelled great, burned some, tasted OK. It didn't have that, "OMG, I must make this again," flavor. It was good, it didn't knock my socks off.
  5. 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!


  1. This came out really good, but I kind of used this as a starting point. I put a spice rub, and fresh lavender, thyme, and rosemary from my garden between the skin and meat with garlic and shallots. I also put all that inside the bird with some of the balsamic honey glaze. I cooked it on my traeger at 450 with cherry wood.



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