dietary profile: Gluten Free
This dish is comfort food at its finest – warm, delicious, and simple to make. Buying whole chickens is even more economical, and I find the meat is more flavorful and juicy when it is cooked whole. The fragrance of lavender will waft through your home as it simmers in the pan, pleasantly whetting the appetite. Think rotisserie-style chicken with the elegant aromas of Provencal cooking. Bon Appétit.
Makes 4-6 servings (Leftovers reheat beautifully the next day)
1 whole chicken
4 Tbs Everett’s Lavender Thyme Fusion
4 Tbs olive oil
- Rinse the chicken with clean running water, making sure to rinse the cavity, and pat dry.
- In a large bowl, mix the Fusion and olive oil into a paste.
- Generously coat the chicken with the paste. Let it sit a room temperature for about 1 hour before baking to allow the chicken to marinate and absorb the flavors. Transfer the chicken to a roasting pan with a lid.
- Preheat the oven to 375 F for baking.
- Roast the chicken for 45 minutes with the lid on.
- Remove the lid and roast for another 45 minutes to brown and crisp the skin while it finishes cooking. A meat thermometer in the breast should read at least 165 F. (We prefer meat thermometers that can stay in the oven so you don’t have to keep opening the oven door.)
- Remove the chicken from the oven and allow to rest for 10 minutes.
- Garnish with greens if you’d like, a sprig of thyme if you have one.
- Carve and serve.