Lavender Lemon Roasted Chicken 4-6 Servings

Bake Temp.: 400º
Bake Time: 45 minutes
Note: If you use a roasting pan remember to remove the cover in the last 5-10 minutes of baking time in order to brown the skin. If you use a brown bag to roast in remember to not let the bag touch the heating element. Paper will ignite in flames at 451º so be cafeful. And lastly if you just use a tray and the chicken is browning too quickly cover it with foil half way through the cooking.


1 Roasting chicken
1 lemon finely chopped with pips (seeds) removed
1 small finely chopped onion
2-3 cloves crushed garlic
7 Tablespoons soft butter
3 stalks chopped celery and the leaves
1 Tablespoon *dried culinary lavender buds
3 Tablespoons olive oil
2 Tablespoon Lavender Honey
½ teaspoon Lavender Salt and fresh ground pepper
A few lavender sprigs and celery stalks for garnish


Combine the 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 flavored butter inside the bird with the chopped celery stalk and lavender buds. Secure the skin over the neck with a skewer and put the chicken in a roasting tray (see roasting note above).

Combine the olive oil and honey in a pan and heat gently so the honey liquifies. Stir and pour over the chicken (reserve some for basting). Season well.

Roast for 45 minutes per pound basting approximately every 20 minutes. To test whether the chicken is cooked pierce it with a fork in the thickest part. If the juices run clear it is cooked. Let stand a few minutes before carving.

*Culinary lavender buds available in the Shop.