Best Lavender Lovage And Lime Roast Chicken With Honey Recipes

LAVENDER, LOVAGE AND LIME ROAST CHICKEN WITH HONEY

Lavender, Lovage and Lime Roast Chicken With Honey image

A delectable and elegant way of cooking a whole chicken for a special dinner party or for Sunday lunch! I have also cooked this chicken to take on a picnic - it is wonderful cold, AND in sandwiches or salads. Try to use an organic reared chicken - the flavour is more superior than a poor factory/battery farmed chicken - and, you will be doing your "bit" to stamp out this unnatural way of rearing poultry.

Provided by French Tart

Categories Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 small limes or 1 small lemon, finely chopped, pips removed
1 small onion, finely chopped
2 -3 garlic cloves, crushed
100 g butter, softened
1 (2 -3 kg) roasting chickens
4 sprigs lovage or 4 stalks celery & leaves, roughly chopped
1 tablespoon lavender flowers
50 ml olive oil
2 tablespoons lavender honey
salt & freshly ground black pepper
lavender, and lovage sprigs (to garnish)

Steps:

Preheat the oven to 190C, 400F, gas mark 5.
Combine the lime(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 flavoured butter inside the bird, with the chopped lovage (celery stalks/leaves) and the lavender flowers. Secure the skin over the neck with a skewer and put the chicken in a roasting tray.
Combine the olive oil and honey in a pan and heat gently so the honey liquefies. Stir, then pour over the chicken. Season well.
Roast for 45 minutes per kg plus 20 minutes, basting every 20 minutes or so.
If the chicken seems to be browning too quickly, cover it with foil half way through cooking. To test whether the chicken is cooked, pierce it with a skewer in the thickest part. If the juices run clear, it is cooked. Leave to stand, covered with foil, for 20 minutes before carving.
Garnish with lavender and lovage sprigs.
Carve at the table and serve with the pan juices, green beans and apple & potato purée.

Nutrition Facts : Calories 1367.9, Fat 110.3, SaturatedFat 36.9, Cholesterol 418.4, Sodium 518.9, Carbohydrate 3.9, Fiber 0.8, Sugar 1.1, Protein 86.3

LAVENDER AND HONEY ROASTED CHICKEN

Lavender and Honey Roasted Chicken image

I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn't burn.

Provided by Annacia

Categories Whole Chicken

Time 1h30m

Yield 1 whole chicken

Number Of Ingredients 9

Ingredients

1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
1/2 cup honey
1 1/2 teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
1/4 cup aged balsamic vinegar
1 whole roasting chicken (chicken pieces, or smaller poultry such as a poussin, quail or cornish hen)

Steps:

Combine all ingredients in a non-reactive bowl and stir thoroughly.
Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
[Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].

EASY HONEY & LIME ROAST CHICKEN

Easy Honey & Lime Roast Chicken image

A beginners recipe for roast chicken. The glaze gives it a subtle honey & lime flavour. I also do my turkey at Christmas like this.

Provided by -Sylvie-

Categories Whole Chicken

Time 15m

Yield 1 chicken

Number Of Ingredients 9

Ingredients

1 chicken
1 onion, quartered
3 garlic cloves, peeled
1 lime, quartered
1/2 lime, juice of
1 teaspoon paprika
2 tablespoons honey
1 tablespoon olive oil
salt and pepper, to taste

Steps:

Preheat your oven to 200°C/400°F/Gas 6.
Rinse your chicken well, inside and out and dry thoroughly with a paper towel.
Stuff the cavity with the quartered lime, onion and the garlic.
Rub the olive oil all over the chicken and season with salt and pepper.
Place the chicken in a roasting tin and place in the middle of your preheated oven.
Roasting time depends on size of chicken.
Roast for 20 mins per lb plus an extra 20 minutes for the whole chicken (example: 4 lb chicken: 4x20+20=1hr40mins).
Using the juices from the roasting tin, baste the chicken every 30 mins to stop it from drying out.
While the chicken is roasting mix the lime juice, honey and parika in a small bowl.
30 mins before your chicken will be done take it out of the oven and brush with the lime& honey glaze.
Return to the oven to finish roasting, at the end of the roasting time make sure all juices run clear by inserting a skewer into the thickest part of the thigh.