Perfectly Roast Chicken with Lavender



Roast chicken is one of the easiest and most often cooked dinner entrée’s in our household and over the years I have simplified and tested so many different methods to try to get that perfectly roasted chicken. The idea is to get the skin as crispy and salty as you can while keeping the center meat tender and juicy.  I start with a very hot oven (425 degrees), turn it down for a while and do not open the oven! I  wait until halfway through the cooking cycle to add  my fresh herbs and sometimes freshly chopped garlic. Before roasting brush the entire chicken with soy sauce to get a nice even caramelized color.



Lavender Roasted Chicken with Yukon Gold Potatoes

4 pound roasting chicken

1/4 soy sauce

sea salt

freshly ground pepper

2 tablespoons fresh Lavender,  picked and chopped

2 tablespoons olive oil

1 lbs Yukon gold potatoes, washed and quartered


Some people say wash the chicken first but studies show that if there is bacteria washing will just spread it around. Me, I wash my bird. I like a nice clean bird!!

Preheat your oven to 425 degrees. Place the potatoes in a bowl and drizzle with the olive oil and season with salt and pepper, set aside. Brush the entire outside of the chicken with the soy sauce and then season inside and out with the kosher salt and black pepper. Don’t be afraid to “over salt” just a little. The salt will help draw out some of that moisture making the skin crispy.

Place the chicken in a oven proof glass or metal roasting pan and then spread the potatoes around the chicken. Place the chicken  in the oven and set the timer for 20 minutes. Do not open the oven and after 20 minutes turn  the oven to 275 degrees and set the timer for 45 minutes . After 45 minutes open the door and remove the chicken. Sprinkle the lavender over the chicken and then place back in the oven for another 45 minutes. Remove the chicken and pull the leg bone away from the body and look into the meat to see if it is clear and not bloody. If it is return to the oven for another 15-20 minutes until done.

When completely cooked let the chicken rest for 15 minutes before carving.



While shopping for the chicken at the market I happen to find some vine ripe tomatoes, basil and fresh mozzarella. I seasoned the tomatoes with olive oil and then sea salt and freshly ground pepper. Placed them in a very hot oven or about twenty minutes and removed them when the skin began to peel back.  drizzle the salad with balsamic vinegar and Extra Virgin Olive Oil.


6 Responses to “ “Perfectly Roast Chicken with Lavender”

  1. Karen Bove says:

    Lavender and chicken, what a great combination! I’ll be trying this SOON.

  2. Laura Minchella says:

    wonderful wonderful looking chicken. I want to try the recipe when Mary’s kitchen is done!

  3. cory moorhead says:

    love cooking this one, so easy but so good

  4. Egle says:

    Great recipe and idea! But what if fresh lavenders aren’t available? Could I use dried ones? And how much if ‘yes’?

  5. Chef Thomas Minchella says:

    Yes, you can use dried but you might have to use a little bit more than the fresh. Thyme can also be used!!

  6. Egle says:

    Thanks for the tip! I’m definitely gonna make this. The lavender here sounds really amazing.

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