Herbes de Provence Honey Roast Chicken
Sunday dinner with a French-countryside accent. Herb butter under the skin keeps the chicken juicy, and a honey glaze in the last few minutes turns the skin glossy and golden.
Sunday dinner with a French-countryside accent. Herb butter under the skin keeps the chicken juicy, and a honey glaze in the last few minutes turns the skin glossy and golden.
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Why this pairing works
Lavender is a traditional part of herbes de Provence. With thyme, rosemary and savory it tastes savory and aromatic, not flowery, and a little honey brings out its sweet side.
Serves 4 to 6 Prep 15 min Cook 1 hr 15 min
Ingredients
- 1 whole chicken, 4 to 5 lb, patted very dry
- 3 Tbsp butter, softened
- 1 Tbsp Herbes de Provence with Lavender
- Lavender Salt Grinder, to taste, about 1 1/2 tsp
- Lavender Garlic Pepper Grinder, to taste
- 1 lemon, halved
- 2 Tbsp Lavender Wildflower Honey, for the glaze
Directions
- Heat the oven to 425°F. Mix the butter with the herbes de Provence.
- Loosen the skin over the breast with your fingers and spread half the herb butter underneath. Rub the rest over the outside.
- Season generously all over with Lavender Salt and Garlic Pepper. Tuck the lemon halves inside.
- Roast breast-side up in a skillet or roasting pan for 60 to 75 minutes, until a thermometer in the thickest part of the thigh reads 165°F.
- Warm the honey and brush it over the chicken for the last 10 minutes. Rest 15 minutes before carving.
Make it your own
- Toss potatoes and carrots in the pan drippings and roast alongside.
- Use the same herb butter on pork chops or a turkey breast.
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