Lavender Lemon Chicken

Lavender Lemon Chicken Recipe - Delicious and Comforting French Dish

Preparation time: 20 minutes | Cooking time: 1 hour and 5 minutes | Servings: 4-6

Introduction

Lavender Lemon Chicken is a delightful and aromatic dish that combines the floral notes of lavender with the bright citrus flavor of lemon. This recipe is perfect for a special occasion or a cozy family dinner.

History

Lavender has been used in cooking for centuries, prized for its unique flavor and fragrance. In this recipe, lavender is paired with lemon to create a delicious and sophisticated dish that is sure to impress your guests.

Ingredients

0.33 – 0.5 cup of butter, at room temperature
2 tsp of dried culinary lavender
1 tsp of dried thyme
3 cloves of garlic, minced
0.5 tsp of lemon zest
1 tsp of salt
0.5 tsp of pepper
0.5 large onion
1 x 4 – 7 lb (3.18 kg) chicken
0.25 cup of dry vermouth
0.5 cup of chicken stock
1 – 2 tbsp of flour or Wondra

How to prepare

Rinse the chicken and pat it dry.
Set aside 2 tbsp of herb butter for the gravy.
Gently loosen the skin of the chicken breast and place slices of herb butter underneath.
Spread the remaining herb butter over the outside of the chicken.
Truss the chicken.
Place the chicken in a roasting pan that is safe to use on the stovetop.
Slice the onion into large pieces and scatter them around the chicken.
Arrange the birds in the roasting pan.
Roast the bird in the middle of the oven until an instant-read thermometer inserted into the thickest part of a thigh (avoiding the bone) registers 170°F to 175°F (79°C).
For a four-pound chicken, this will take approximately 55-65 minutes, and an additional 8 minutes per pound over that.
Lift the chicken and tilt it to empty any juices from the cavity into the roasting pan.
Transfer the chicken to a platter, cover it loosely, and prepare the following sauce.
Add vermouth to the pan.
Place the pan over high heat and bring the vermouth to a boil, scraping up any browned bits and onions.
Strain the mixture into a cup with the pan juices.
Spoon off the fat.
Pour the mixture back into the pan.
Bring it to a simmer.
In a separate heavy medium saucepan, melt the reserved 2 tbsp of herb butter over medium-high heat.
Add flour or Wondra and whisk until smooth.
Serve the chicken with the gravy.

Variations

Substitute dried rosemary or thyme for the lavender for a different flavor profile.
Add a splash of white wine or chicken broth to the pan juices for a more flavorful gravy.
Use bone-in chicken thighs or breasts instead of a whole chicken for individual servings.

Cooking Tips & Tricks

Be sure to use culinary lavender, which is specifically grown for cooking purposes.

- Patting the chicken dry before cooking will help the skin crisp up nicely.

- Trussing the chicken will help it cook evenly and retain its shape.

- Basting the chicken with the herb butter will infuse it with flavor and keep it moist.

Serving Suggestions

Serve the Lavender Lemon Chicken with roasted vegetables and a side salad for a complete and balanced meal. Pair it with a glass of white wine for a perfect dining experience.

Cooking Techniques

Roasting the chicken in the oven allows it to cook evenly and develop a crispy skin. Basting the chicken with herb butter helps to infuse it with flavor and keep it moist.

Ingredient Substitutions

Fresh lavender can be used instead of dried lavender, but reduce the amount by half.

- Fresh thyme can be used instead of dried thyme, but double the amount.

Make Ahead Tips

The herb butter can be made in advance and stored in the refrigerator for up to a week. The chicken can be seasoned and trussed ahead of time and stored in the refrigerator until ready to roast.

Presentation Ideas

Garnish the Lavender Lemon Chicken with fresh herbs, such as parsley or chives, for a pop of color. Serve it on a platter with roasted vegetables and a drizzle of the herb gravy.

Pairing Recommendations

Pair the Lavender Lemon Chicken with a crisp white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with sparkling water infused with lemon and lavender.

Storage and Reheating Instructions

Leftover Lavender Lemon Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and bake in a 350°F oven until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin A: 10% of daily value per serving

Vitamin C: 15% of daily value per serving

Iron: 8% of daily value per serving

Alergens

Contains dairy (butter)

Summary

This Lavender Lemon Chicken recipe is a good source of protein and provides essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a healthy and satisfying meal option.

Summary

Lavender Lemon Chicken is a flavorful and elegant dish that is perfect for a special occasion or a cozy family dinner. With a few simple ingredients and some basic cooking techniques, you can create a delicious and impressive meal that will delight your taste buds. Enjoy!

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Lavender Lemon Chicken. The fragrant scent of lavender filled the air as I watched the sun set over the rolling hills of Provence. It was a magical moment that I will never forget.

I had always been fascinated by the culinary traditions of different cultures, and France was no exception. I had spent countless hours browsing through old cookbooks and talking to locals about their favorite dishes. It was during one of these conversations that I first heard about Lavender Lemon Chicken.

The recipe was passed down through generations in a small village outside of Avignon. The locals swore by its comforting flavors and healing properties. Intrigued, I set out to learn more about this mysterious dish.

I was welcomed with open arms by the villagers, who were eager to share their knowledge with me. They showed me how to harvest the fragrant lavender flowers and squeeze the zesty lemons. They taught me the art of marinating the chicken in a delicate blend of herbs and spices.

As I watched them cook, I couldn't help but be mesmerized by their skill and passion. It was clear that this recipe was more than just a meal – it was a labor of love, a connection to their heritage and the land that sustained them.

After days of observing and learning, I finally felt confident enough to try my hand at making Lavender Lemon Chicken. I gathered the ingredients and set to work, following the villagers' instructions to the letter.

The scent of lavender and lemon filled my kitchen as the chicken sizzled in the pan. I anxiously awaited the moment of truth, wondering if I had done justice to this ancient recipe.

As I took my first bite, I was transported back to that small village in Provence. The flavors were rich and complex, with a hint of sweetness from the lavender and a burst of freshness from the lemon. It was unlike anything I had ever tasted before.

I knew then that I had stumbled upon a true culinary masterpiece. I vowed to share this recipe with my friends and family, to spread the joy and comfort that it brought me.

Over the years, I have made Lavender Lemon Chicken countless times, each batch as delicious as the last. I have passed the recipe down to my children and grandchildren, who have embraced it with the same enthusiasm that I did.

As I sit here now, reflecting on that fateful day in Provence, I am filled with gratitude for the villagers who opened their hearts and their kitchens to me. I am grateful for the opportunity to learn and grow, to discover new flavors and traditions.

And most of all, I am grateful for the simple pleasure of a good meal shared with loved ones. In the end, that is what truly matters – the connection and the memories that we create around the dinner table. And for that, I will always be thankful.