Oh Provence, how I love thee! Each time I visit your beautiful countryside I’m always inspired. Lavender abounds in this area making use for my favorite spice: Herbes de Provence.
Stella’s Lavender Roasted Chicken
1 whole organic chicken
1 garlic clove crushed
1 tablespoon butter
3 tablespoons Herbes de Provence (reserve 1 tablespoon for exterior spicing)
2 shallots, chopped thinly
1 cup dry white wine
10 fingerling potatoes
extra virgin olive oil
(Optional) 1 tablespoon fresh lavender
Preheat oven to 350 degrees or 175C
Dress the chicken by rubbing crushed garlic around the flesh & gently glaze with olive oil. Place in a roasting dish (Le Crueset is my favorite). Add the spices into a bowel with the butter and mix well with a spoon or fork. Gently place your hand underneath the skin and breast without puncturing-through and rub the inside with butter mixture.
Add the potatoes and shallots around the chicken, mixing 1 cup of white wine and 1 cup water. Finally, spice with a generous amount of sea salt and pepper and remaining herbes provence.
Preparation time: 10 minutes
Cooking time: approximately 1 hour
Diet tags: Reduced carbohydrate, High protein, Gluten free
Number of servings (yield): 6
Culinary tradition: French
My favorite chickens to purchase are those that are pasture-raised and air chilled, like Mary’s California Bronze Chicken