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 Cup Dry White Wine
- 1 Tablespoon Butter
- 3 Tablespoons Herbes de Provence
- (Optional) 2 Tablespoons Fresh Lavender
- 1 Garlic Clove Crushed
- 2 Shallots Chopped Thin
- Fingerling Potatoes
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, embedding the spices into the butter.
Gently stuff the chicken with the butter mixture and around the exterior. I like to add fresh thyme and lavender inside the bird as well.
Add the potatoes and shallots around the chicken, mixing 1 cup of white wine.
Finally, spice with a generous amount of sea salt and pepper.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s) 15 minute(s)
Diet tags: Reduced carbohydrate, High protein, Gluten free
Number of servings (yield): 6
Culinary tradition: Irish
5 : ★★★★★ 1 review(s)
P.S., my favorite chickens to purchase are those that are pasture raised and air chilled, like Mary’s California Bronze Chicken