Roasted Chicken with Lavender Thyme Butter

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  • 1 tablespoon dried lavender
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon lemon zest (reserve remaining lemon)
  • 1 (4-4 1/2 pound) whole chicken
  • Salt and freshly ground black pepper


Preheat oven to 400°F.
In a small bowl, crush lavender with back of a spoon until well crumbled.
Stir in butter, thyme and zest. Season to taste with salt and pepper.
Pat chicken very dry with paper towels.
Gently loosen skin by sliding fingers between skin and meat (if you have trouble fitting your fingers under skin, insert a chopstick and move it from side to side).
Rub herb butter under skin.
Place chicken in a roasting pan on a rack.
Cut lemon in half and rub over chicken skin, squeezing remaining juice over chicken.
Lightly season skin with salt and pepper.
Roast for 1- 1 1/2 hours, basting occasionally, until internal temperature reaches 165°F.
Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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