Lavender Herb Butter Roasted Chicken
Spring is in the air, and what better way to celebrate than with a dish that’s as easy as it is impressive? Say hello to our beautiful lavender roast chicken recipe: a crispy, buttery whole roasted chicken with a subtle lavender twist that’ll have everyone coming back for more.
Classic Roast Chicken with a Twist
This Lavender Herb Butter Roasted Chicken is the spring dinner hero we all need, just in time for Easter and Mother’s Day gatherings.
Picture a perfectly crispy roasted chicken, basking in a buttery glaze that’s subtly sweet, slightly floral, and utterly mouthwatering. We’re talking a pinch of bright lemon zest, a sprinkle of cozy thyme, a drizzle of sweet honey, and a good hit of garlic for that oh-so-good flavor punch.
Now, here’s where the magic happens – the lavender. It’s not your everyday seasoning, right? It sneaks in there, adding a layer of sophistication to the usual herb and butter love affair we have going on with chicken, but it’s so gentle about it.
It doesn’t scream, “Hey, look at me!” Instead, it whispers, “I’m something special,” enhancing the traditional flavors with a floral hint that feels just right for spring.
Perfect for when you want to impress your guests without straying too far from the comfort foods we all love and crave. This lavender chicken recipe isn’t just food; it’s a dining experience – one that celebrates the freshness and renewal of spring in every bite!
Looking for more seasonal spring recipe ideas? Be sure to try our flavorful pork tenderloin with balsamic strawberry sauce, oven-baked basil pesto crusted salmon, creamy pasta magnifico (linguine in citrus cream sauce), and our fresh ricotta pesto pasta with peas and artichokes.
Why You’ll Love This Recipe
Cooking with Culinary Lavender
- Use Culinary-Grade Lavender: Ensure it’s meant for consumption to avoid bitter tastes and chemicals.
- Moderation is Key: Lavender is potent; start with a small amount to avoid overpowering your dish.
- Flavor Pairings: Works well with sweet (berries, citrus) and savory (herbs, poultry, lamb) ingredients. Pairs beautifully with honey.
- Preparation Tips: Dried lavender is preferred for convenience and concentration. Crush lightly to release flavor without turning it into powder.
- Cooking Applications: Infuse in liquids (milk, cream, syrups), mix into sugars for baking, or add to rubs and marinades for a floral note.
Key Ingredients
*Find the full printable recipe with specific measurements below.
Step-By-Step Directions
1
Prep the Lavender Butter
In a small bowl, combine the softened butter, lavender, thyme, salt, garlic, honey, and lemon zest. Using a fork, mix the ingredients together until well combined.
2
Apply the Butter
Gently loosen the skin from the breast and drumsticks of the chicken. Using your fingers, spread the lavender herb butter under the skin and over it. Season the skin all over with salt and pepper.
3
Stuff and Truss
Stuff the cavity with all of the quartered lemon slices and a few of the sprigs of thyme. Truss the legs together with kitchen twine and tuck the wing tips under the body to prevent them from burning.
4
Roast the Chicken
Roast in the preheated oven for about 1 to 1 ¼ hours, or until the juices run clear when you cut between a leg and thigh, and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Let rest for 15 minutes. Serve on a platter and drizzle any remaining pan juices over the top for extra flavor. Garnish with remaining fresh thyme sprigs.
Pro Tips
- Take the Chill Off: Take the chicken out of the refrigerator about 30 to 60 minutes before you start preparing it. Allowing the chicken to come closer to room temperature ensures it cooks more evenly. Starting with a too-cold chicken can lead to uneven cooking, with the exterior potentially drying out before the interior is fully cooked.
- Room Temperature Butter: Make sure your butter is soft but not melted for the herb butter mixture. This consistency helps it mix smoothly with the other ingredients and spread more easily under the chicken skin.
- Crush the Lavender: To release the essential oils and maximize the floral aroma of your culinary lavender, gently crush the dried lavender flowers before using. A quick press with a mortar and pestle works well. Or you can gently bruise them with the back of a spoon.
- Basting it Right: Basting the chicken with its own juices not only adds flavor but also helps achieve that gorgeously glazed exterior. If you notice the skin browning too quickly, you can loosely tent the chicken with aluminum foil. This protects it from direct heat, allowing it to continue cooking without burning.
- Don’t Skip the Resting Time: Allowing the chicken to rest after roasting is crucial for juicy meat. It gives the juices time to redistribute throughout the chicken, so they don’t all run out when you carve it.
What to Serve with Roast Chicken
Roasted Spring Vegetables: Pair with vibrant sides like roasted asparagus, baby carrots, or radishes. Try our roasted carrots and asparagus with tarragon butter, spiced hot honey roasted carrots, or charred broccolini with lemon and garlic for a colorful, flavorful match.
Potato Dishes: Try buttered new potatoes with dill, rustic Yukon Gold mashed potatoes, or go indulgent with pesto mashed potatoes or a spring vegetable au gratin for a comforting side.
Fresh Green Salads: Spring greens like spinach and arugula are perfect here. Our strawberry spring mix salad with a light citrus vinaigrette adds a fresh, seasonal touch.
Spring Peas and Beans: Fresh snap peas, broad beans, or a lemony green bean salad with goat cheese bring bright, crisp flavors that balance the roasted chicken.
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Lavender Herb Butter Glazed Whole Roasted Chicken Recipe
Ingredients
- 1 whole roasting chicken (about 3-4 lbs), giblets removed
- ½ cup (1 stick) unsalted butter, softened
- 1 tablespoon dried culinary lavender flowers, crushed
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- ½ teaspoon kosher salt, plus more for seasoning
- 2 garlic cloves, minced
- 1 teaspoon honey
- 1 lemon, zested then quartered
- 1 small bunch fresh thyme sprigs, divided
- freshly ground black pepper, for seasoning
Instructions
- Preheat your oven to 400°F (200°C). Make sure you have your oven rack set in the lower middle of the oven.
- In a small bowl, combine the softened butter, lavender, thyme, salt, garlic, honey, and lemon zest. Using a fork, mix the ingredients together until well combined.
- Pat the chicken dry with paper towels. Gently loosen the skin from the breast and drumsticks of the chicken. Using your fingers, spread about ⅔ of the lavender herb butter under the skin, directly onto the meat. Rub the rest of the mixture all over the outside of the chicken. This will help to flavor the meat deeply and encourage the skin to crisp up beautifully. Season the skin all over with salt and pepper.
- Squeeze some of the juice from one of the quartered lemon slices into the cavity of the chicken. Then stuff the cavity with all of the quartered lemon slices and a few sprigs of thyme. Truss the legs together with kitchen twine and tuck the wing tips under the body to prevent them from burning.
- Place the chicken breast-side up in a shallow heavy roasting pan. Roast in the preheated oven for about 1 to 1 ¼ hours, or until the juices run clear when you cut between a leg and thigh, and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Halfway through cooking, baste the chicken with the pan juices to ensure it stays moist and the skin becomes nicely glazed. If the chicken seems to be browning too quickly, tent some foil over it.
- Once the chicken is cooked, remove it from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring that every bite is moist and flavorful.
- Carve the chicken and serve it on a platter. Drizzle any remaining pan juices over the top for extra flavor. Garnish with remaining fresh thyme sprigs.
Recipe Notes
Leftovers
- Storage: Cool leftovers quickly and refrigerate in an airtight container for up to 3-4 days.
- Reheating: Gently reheat in a covered dish in a 350°F (175°C) oven until warmed through. Avoid microwaving to keep the skin crispy.
Storage
- Freezing: You can freeze cooked chicken pieces for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer bag. Thaw in the refrigerator before reheating.
Make-Ahead
- Herb Butter: The herb butter can be made up to a week ahead and stored in the refrigerator. Soften slightly before using to ensure it spreads easily under the chicken skin.
Variations/Substitutions
- Herbs: While lavender and thyme are used here, rosemary, sage, or oregano are great substitutes or additions. Mix and match based on your preferences.
- Butter Alternatives: For a dairy-free version, use a high-quality olive oil or a vegan butter substitute.
- Sweeteners: Instead of honey, try maple syrup for a different type of sweetness that also pairs well with herbs and garlic.
- Citrus: Lemon brings a bright acidity to the dish, but orange or lime zest and wedges can offer a unique twist on the flavor profile.
- Adding Vegetables: Surround the roast the chicken with root vegetables or potatoes for a one-pan meal. The veggies will absorb the delicious juices and herb flavors.
Additional Tips
- Roasting Vegetables: If roasting vegetables with the chicken, consider tossing them in some of the herb butter for extra flavor.
- Spatchcocking: For a quicker cooking time, consider spatchcocking the chicken. This method involves removing the backbone and flattening the chicken, allowing it to cook more evenly and faster.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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