Fresh Lavender and Dill Roasted Chicken
Lavender and Dill Roasted Chicken
Author: this little italian
Recipe type: Supper
Prep time:
Cook time:
Total time:
Serves: 8 pieces, serves 4
Lavender and dill give this roasted bird a subtle floral note. Butterfly the chicken and roast it in cast iron. The olive oil, lemon and onions are a beautiful accompaniment to the fresh herbs.
Ingredients
- 1 whole, organic chicken (3-5 lbs, mine was just over 5 lbs.)
- ¼ cup olive oil
- 1 sprig fresh lavender, fine mince
- 1 small bunch fresh dill, rough chop
- 1 lemon
- ½ onion, chopped
- Honey
Seasonings
- 1 TSP Herbs de Provence
- 1 TSP salt
- 1 TSP ground black pepper
Instructions
- Rinse and pat dry the chicken. Next step, butterfly the chicken. It's easy! Place the chicken on a cutting board breast-side-down. Working from the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen shears. Discard the backbone.
- To a bowl, add ¼ cup of olive oil, lavender and dill.
- Cut the lemon in half and to the olive oil and herbs, add the zest of half the lemon. Squeeze the juice of half the lemon into the bowl as well. Add the dried seasonings. Give it a quick whisk.
- Place the chicken into a large freezer or storage bag, add the oil and herbs mixture. Seal the bag after you've expelled as much air as possible from the bag. Make sure you work the marinade into the chicken so it's fully coated. Place in the fridge for a minimum of 30 minutes or ideally, overnight.
- Preheat the oven to 400 degrees. Place the chicken, breast-side-up into the cast iron pan. Make sure the chicken is flat against the pan. Add your chopped onions to the top of the bird. Squeeze the other half of the lemon over top and if you like, toss the lemon into the pan and let it cook with the chicken.
- Roast (I used convection roast setting) in the oven (bottom rack) for 25 minutes. Then, cover the chicken (loosely with a foil "tent") and roast for 25 more minutes. Remove the foil. Drizzle a little honey over the top of the chicken. Return to the oven and change the setting to low broil. Cook for about 5-10 more minutes. Serve from the cast iron pan!
Notes
A smaller chicken will require less time in the oven by 10 or even 15 minutes.
Fresh Lavender and Dill Roasted Chicken
