lavender and honey roasted chicken
I found this buried recipe in one of my old recipe boxes and had to post it right away. 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."
prep time
30 Min
cook time
1 Hr
method
Roast
yield
makes 1 roast chicken
Ingredients
- 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 2-4 smaller poultry such as a poussin, quail or cornish hen)
How To Make lavender and honey roasted chicken
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Step 1Combine all ingredients, except chicken, in a non-reactive bowl and stir thoroughly.
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Step 2Preheat 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).
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Step 3Baste 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.
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Step 4Note: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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