This is it guys, once you try this recipe you'll never want to eat another version of roasted chicken. It's quite simple, and the benefits are numerous. With the Holidays approaching I decided I want to have lots of lavender treats for my visitors so we have a stress free time, so I'll be posting more recipes for you all.
Lavender has been scientifically proven to help with a plethora of issues including:
I always use Halal chicken because there is no comparison to the quality and taste in the butchering process. If you haven't tried Halal meat, find the nearest middle eastern grocer in your town, it's often less expensive and tastes better than organic.
Prep time is 10 minutes + 40 minutes cook time = 50 minutes!
1 (5 to 6 pound) chicken, quartered
Salt and fresh ground black pepper
2 teaspoons dried lavender
1 tablespoon dried thyme
1 tablespoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1/2 cup pure honey
1/4 cup balsamic vinegar
- Position an oven rack towards the middle of the oven then heat oven to 400 degrees F.
- Season chicken quarters with about 1 teaspoon of salt and a few grinds of black pepper. Place, in one layer, onto a rimmed baking sheet. Bake for 20 minutes.
- Meanwhile, add lavender, thyme, rosemary, red pepper flakes, honey and the balsamic vinegar to a small saucepan over medium low heat. Whisk until well blended. When warmed through, remove from the heat and set aside.
- After 20 minutes of roasting, baste the chicken with the lavender honey glaze every 5 minutes until the chicken is cooked though and a thermometer inserted into the thickest part of the chicken reads 165 degrees F, an additional 15 to 20 minutes.
- Remove chicken from the oven, loosely cover with aluminum foil and allow to rest for 5 minutes before serving.
Serve with rolls topped with our Lavender Jams and it will be complete!
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