Best 2 Lavender Lovage And Lime Roast Chicken With Honey Recipes

Indulge in a tantalizing culinary journey with our delectable Lavender, Lovage, and Lime Roast Chicken with Honey. This dish is a symphony of flavors, where the aromatic lavender and zesty lime harmonize perfectly with the tender, succulent chicken. Marinated in a blend of aromatic herbs and spices, this chicken is roasted to perfection, resulting in a crispy golden skin and moist, flavorful meat. Accompanying this main course are three equally enticing recipes: a refreshing Lavender Lemonade, a zesty Lovage Pesto, and a delectable Honey-Lime Vinaigrette. Each recipe complements the main dish, offering a unique taste experience that will leave you craving for more. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you utterly satisfied.

Here are our top 2 tried and tested 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.].

Tips:

Use fresh herbs: Fresh herbs like lavender, lovage, and thyme add a bright, aromatic flavor to the chicken. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount as you would fresh.
Roast the chicken at a high temperature: This will help the skin crisp up and the meat cook evenly. Roast the chicken at 425°F (220°C) for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful. Let the chicken rest for 10 minutes before carving.
Serve the chicken with a simple sauce: A simple sauce made with honey, lemon juice, and herbs is the perfect complement to the roasted chicken. You can also serve the chicken with roasted vegetables or a salad.

Conclusion:

This lavender, lovage, and lime roast chicken with honey is a delicious and easy-to-make dish that's perfect for a special occasion or a weeknight meal. The chicken is roasted to perfection and the honey-lime sauce is the perfect finishing touch. Serve the chicken with roasted vegetables or a salad for a complete meal.