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Lavender Lemon Chicken

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Ingredients

Adjust Servings:
1/2 cup butter, room temperature
2 teaspoons dried lavender
1 teaspoon dried thyme
3 garlic cloves, minced
1/2 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon pepper
1/2 large onion
1 (4 -7 lb) broiler-fryer chickens, whole
1/4 cup dry vermouth
1/2 cup chicken stock
1 - 2 tablespoon flour

Nutritional information

1210.4
Calories
826 g
Calories From Fat
91.8 g
Total Fat
34.3 g
Saturated Fat
402.4 mg
Cholesterol
1106.8 mg
Sodium
5.6 g
Carbs
0.6 g
Dietary Fiber
1.3 g
Sugars
86 g
Protein
552g
Serving Size

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Lavender Lemon Chicken

Features:
    Cuisine:

    Brilliant recipe. The taste was so familiar and yet different than any roast chicken. Instead of vermouth used chicken stock with the juice of half a lemon mixed in. Also, to make the gravy smooth I mixed 2 teaspoons of cornstarch into the reserved butter. Rich, aromatic and a hint of herbs.

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lavender Lemon Chicken, Gorgeous roasted chicken in an amazing lemon butter sauce seasoned with thyme and lavender Sure to ‘wow’ and delight your friends and family Plain white or aromatic rice would make a wonderul side sure to showcase the delicious sauce Bread, salad and a nice white wine would make this meal complete and rival a meal from any five star restaurant From Gabriella’s Gastronomy section of Splendid Palate The recipe is copyrighted by the Splendid Palate 2002 , Brilliant recipe The taste was so familiar and yet different than any roast chicken Instead of vermouth used chicken stock with the juice of half a lemon mixed in Also, to make the gravy smooth I mixed 2 teaspoons of cornstarch into the reserved butter Rich, aromatic and a hint of herbs , Brilliant recipe The taste was so familiar and yet different than any roast chicken Instead of vermouth used chicken stock with the juice of half a lemon mixed in Also, to make the gravy smooth I mixed 2 teaspoons of cornstarch into the reserved butter Rich, aromatic and a hint of herbs


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    Steps

    1
    Done

    In a Small Bowl or Mortar and Pestle Coarsely Crush Lavender and Thyme. Then Stir Together With Butter, Zest, Salt and Pepper Until Well Combined.

    2
    Done

    Spoon Mixture Onto a Sheet of Plastic Wrap and Form Into a 4-Inch Log. Chill Butter Log Until Firm, at Least 30 Minutes, and Up to 3 Days.

    3
    Done

    Preheat Oven to 400f.

    4
    Done

    Rinse Chicken and Pat Dry.

    5
    Done

    Slice Herb Butter and Reserve 2 Tablespoons For Sauce.

    6
    Done

    Slide Hand Under Skin of Chicken Breast to Loosen Skin from Meat. Insert About 3/4's of the Butter Under the Skin and Spread the Rest Over the Outside of Chicken.

    7
    Done

    Truss Chicken. Place the Chicken in a Flameproof Roasting Pan.

    8
    Done

    Slice the Onion Into Large Pieces and Scatter Around the Chicken.

    9
    Done

    Roast Bird in Middle of Oven Until an Instant-Read Thermometer Inserted in Thickest Part of a Thigh (be Careful not to Touch Bone) Registers 170 to 175f.

    10
    Done

    It Will Take Roughly 55-65 Minutes For a Four Pound Chicken and 8 Minutes More Per Every Pound Over That.

    11
    Done

    Lift Chicken and Tilt, Emptying Any Juices from Cavity Into Roasting Pan.

    12
    Done

    Remove the Chicken to a Platter, Cover Loosely With Foil.

    13
    Done

    Sauce: Add Vermouth to Pan. Place Pan Over High Heat; Bring Vermouth to Boil, Scraping Up Any Browned Bits and Onions.

    14
    Done

    Strain the Mixture Into Cup With Pan Juices.

    15
    Done

    Spoon Fat Off and Pour Back Into the Pan. Add Reserved 2 Tablespoons Herb Butter and Bring to a Simmer - or Melt Butter Before Adding to Pan.

    Avatar Of Liam Rodriguez

    Liam Rodriguez

    BBQ enthusiast known for his expertly smoked and tender meats.

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