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Lavender, Lovage And Lime Roast Chicken

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Ingredients

Adjust Servings:
1 small limes or 1 small lemon, finely chopped, pips removed
1 small onion, finely chopped
2 - 3 garlic cloves, crushed
100 g butter, softened
1 (2 -3 kg) roasting chickens
4 sprigs lovage or 4 stalks celery & leaves, roughly chopped
1 tablespoon lavender flowers
50 ml olive oil
2 tablespoons lavender honey
salt & freshly ground black pepper
lavender, and lovage sprigs (to garnish)

Nutritional information

1367.9
Calories
992 g
Calories From Fat
110.3 g
Total Fat
36.9 g
Saturated Fat
418.4 mg
Cholesterol
518.9 mg
Sodium
3.9 g
Carbs
0.8 g
Dietary Fiber
1.1 g
Sugars
86.3 g
Protein
380g
Serving Size

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Lavender, Lovage And Lime Roast Chicken

Features:
    Cuisine:

    This is the reason french tart is one of my Go- to chefs on Zaar.. just incredible

    • 130 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Lavender, Lovage and Lime Roast Chicken With Honey, A delectable and elegant way of cooking a whole chicken for a special dinner party or for Sunday lunch! I have also cooked this chicken to take on a picnic – it is wonderful cold, AND in sandwiches or salads Try to use an organic reared chicken – the flavour is more superior than a poor factory/battery farmed chicken – and, you will be doing your bit to stamp out this unnatural way of rearing poultry , This is the reason french tart is one of my Go- to chefs on Zaar just incredible, This was outstanding! I needed a chicken recipe to make with no salt Since there would be no salt, I knew that herbs were essential to add flavor, and they do! My dd even asked me if I had added salt and I said no! It smelled like heaven baking After eating it – I realized I never added the garlic I’m kind of glad I didn’t as the flavor of the lavender, lemon juice and onions came through so much better I didn’t have lovage so used celery leaves as you suggested Thanks!


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    Steps

    1
    Done

    Preheat the Oven to 190c, 400f, Gas Mark 5.

    2
    Done

    Combine the Lime(lemon), Onion and Garlic With the Butter. Stuff Half of This Under the Skin of the Chicken, Working Carefully Under the Skin of the Breast. Put the Remaining Flavoured Butter Inside the Bird, With the Chopped Lovage (celery Stalks/Leaves) and the Lavender Flowers. Secure the Skin Over the Neck With a Skewer and Put the Chicken in a Roasting Tray.

    3
    Done

    Combine the Olive Oil and Honey in a Pan and Heat Gently So the Honey Liquefies. Stir, Then Pour Over the Chicken. Season Well.

    4
    Done

    Roast For 45 Minutes Per Kg Plus 20 Minutes, Basting Every 20 Minutes or So.

    5
    Done

    If the Chicken Seems to Be Browning Too Quickly, Cover It With Foil Half Way Through Cooking. to Test Whether the Chicken Is Cooked, Pierce It With a Skewer in the Thickest Part. If the Juices Run Clear, It Is Cooked. Leave to Stand, Covered With Foil, For 20 Minutes Before Carving.

    6
    Done

    Garnish With Lavender and Lovage Sprigs.

    7
    Done

    Carve at the Table and Serve With the Pan Juices, Green Beans and Apple & Potato Pure.

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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