Herb-Infused Lavender Lemon Roasted Chicken
Indulge in the exquisite flavors of Herb-Infused Lavender Lemon Roasted Chicken, a culinary masterpiece that promises to impress your family and friends alike. This aromatic dish features a perfectly roasted whole chicken bathed in a luxurious lemon butter sauce, exquisitely seasoned with fragrant thyme and delicate lavender. The subtle floral notes harmonize beautifully with the rich flavors, creating an unforgettable dining experience. Serve this elegant chicken alongside fluffy white or aromatic rice to soak up the delicious sauce, accompanied by a fresh salad, crusty bread, and a chilled glass of elegant white wine. Delight in this meal that rivals offerings from any high-end restaurant and elevates your dining occasions to an unforgettable level.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Butter
1/2 cup (room temperature)
Dried lavender
2 teaspoons (coarsely crushed)
Dried thyme
1 teaspoon (coarsely crushed)
Garlic cloves
3 (minced)
Lemon zest
1/2 teaspoon (freshly grated)
Salt
1 teaspoon
Pepper
1/2 teaspoon (freshly ground)
Onion
1/2 large (cut into large pieces)
Whole broiler-fryer chicken
1 (4–7 lb) (cleaned and patted dry)
Dry vermouth
1/4 cup
Chicken stock
1/2 cup
Flour
1-2 tablespoons
Instructions
1
In a small bowl or using a mortar and pestle, coarsely crush the dried lavender and thyme together.
2
In a mixing bowl, combine the crushed herbs with the softened butter, lemon zest, salt, and pepper. Mix thoroughly until well blended.
3
Spoon the flavored butter mixture onto a sheet of plastic wrap and shape it into a log. Wrap it tightly and refrigerate until firm, at least 30 minutes or up to 3 days.
4
Preheat your oven to 400°F (200°C).
5
Rinse the whole chicken under cold water and pat it dry with paper towels.
6
Slice off 2 tablespoons of the chilled herb butter for the sauce, and set it aside.
7
Gently slide your hand under the skin of the chicken breast to separate it from the meat, making sure not to tear the skin. Insert about ¾ of the remaining herb butter under the skin, spreading it evenly. Rub any remaining butter over the outside of the chicken.
8
Truss the chicken using kitchen twine to ensure even cooking. Place it in a flameproof roasting pan.
9
Cut the onion into large wedges and scatter them around the chicken in the roasting pan.
10
Roast the chicken in the middle of the oven until the internal temperature reaches 170°F (76°C) to 175°F (80°C) when measured in the thickest part of the thigh. Expect cooking times of approximately 55-65 minutes for a 4-pound chicken, increasing by about 8 minutes for each additional pound.
11
Once cooked, carefully lift the chicken and tilt it to allow any juices from the cavity to drain into the roasting pan.
12
Transfer the chicken to a serving platter and cover loosely with aluminum foil to keep it warm.
13
To prepare the sauce, add the dry vermouth to the roasting pan. Place the pan over high heat and bring the vermouth to a boil, scraping up any browned bits from the bottom of the pan.
14
Strain the mixture through a fine-mesh sieve into a measuring cup, capturing the pan juices while discarding the solids.
15
Skim off any excess fat from the liquid and return it to the pan. Add the reserved 2 tablespoons of herb butter and bring to a simmer until melted.
16
Whisk in the flour gradually until the sauce is smooth and well combined, adjusting the consistency as desired.
17
Serve the luscious sauce alongside the roasted chicken, drizzle over each portion, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Lavender Lemon Roasted Chicken?
It is a gourmet roasted chicken dish featuring a whole chicken seasoned with a specialized lavender-lemon herb butter and served with a rich pan sauce.
What flavor does lavender add to the chicken?
The lavender provides subtle floral notes that harmonize with the lemon and savory herbs, creating an elegant, high-end restaurant flavor.
How should I prepare the lavender and thyme?
You should coarsely crush the dried lavender and dried thyme together using a small bowl or a mortar and pestle before mixing them into the butter.
What ingredients are in the herb butter?
The herb butter consists of softened butter, crushed lavender, crushed thyme, minced garlic, lemon zest, salt, and pepper.
Can the herb butter be made in advance?
Yes, you can prepare the herb butter log and refrigerate it for at least 30 minutes or up to 3 days before roasting the chicken.
What oven temperature is required for this recipe?
The oven should be preheated to 400°F (200°C) for roasting the chicken.
Should I wash the chicken before cooking?
The recipe recommends rinsing the chicken under cold water and then patting it dry with paper towels to prepare it for roasting.
How much butter should I save for the sauce?
You should slice off and set aside 2 tablespoons of the chilled herb butter specifically for preparing the sauce at the end.
How do I apply the herb butter to the chicken?
Slide your hand under the skin of the breast to separate it from the meat, insert 3/4 of the butter there, and rub the remaining butter over the outside of the skin.
Do I need to truss the chicken?
Yes, trussing the chicken with kitchen twine is recommended to ensure the bird cooks evenly.
What vegetables are added to the roasting pan?
Half of a large onion, cut into wedges, should be scattered around the chicken in the roasting pan.
How long does a 4-pound chicken take to roast?
A 4-pound chicken typically takes approximately 55-65 minutes to reach the proper internal temperature.
How do I calculate time for a larger chicken?
For every additional pound over 4 pounds, increase the roasting time by about 8 minutes.
What is the target internal temperature for the chicken?
The chicken is done when it reaches an internal temperature of 170°F (76°C) to 175°F (80°C).
Where is the best place to measure the chicken's temperature?
The temperature should be measured in the thickest part of the chicken's thigh.
What should I do with the juices in the chicken cavity?
Once cooked, tilt the chicken to allow any juices from the cavity to drain into the roasting pan to be used for the sauce.
Should the chicken rest after roasting?
Yes, transfer the chicken to a platter and cover it loosely with foil to keep it warm while you prepare the sauce.
How do I start making the pan sauce?
Add 1/4 cup of dry vermouth to the roasting pan and bring it to a boil over high heat while scraping up the browned bits.
Do I need to strain the pan juices?
Yes, strain the liquid through a fine-mesh sieve into a measuring cup and discard the solid bits.
How do I remove excess fat from the sauce?
Skim off any excess fat from the surface of the strained liquid before returning the liquid to the pan.
When do I add the flour to the sauce?
Once the liquid and reserved butter are simmering, gradually whisk in the flour until the sauce is smooth and thickened.
What is the recommended serving suggestion?
Serve the chicken with rice to soak up the sauce, a fresh salad, crusty bread, and a chilled glass of white wine.
What type of rice pairs well with this dish?
Fluffy white rice or aromatic rice varieties are ideal for soaking up the lavender-lemon sauce.
Is this recipe suitable for a dinner party?
Yes, it is described as an elegant, five-star gourmet meal specifically designed to impress guests.
Can I use chicken stock in this recipe?
Yes, the recipe requires 1/2 cup of chicken stock to help build the volume and flavor of the sauce.
What size chicken can I use?
This recipe is designed for a whole broiler-fryer chicken weighing between 4 and 7 pounds.
What type of wine is recommended?
A chilled glass of elegant white wine is the suggested pairing for this aromatic chicken dish.
How many garlic cloves are used?
The recipe calls for 3 minced garlic cloves to be mixed into the herb butter.
What should the texture of the sauce be?
The sauce should be luscious, smooth, and adjusted with flour to reach your desired consistency.
Is dried or fresh lavender used?
The recipe specifically calls for 2 teaspoons of dried lavender, which is then crushed.