Arcadian Revival’s Lavender Herb Roast Chicken

Using a variety of fresh and dried herbs from our herb garden is a staple to our most beloved recipes at home. We admire the several varieties we keep of various herbs, and lavender might be our favorite herb to use to liven up any dish and to create something from our kitchen that feels just a bit more special.

As the seasons shift into early autumn, we’re eager to celebrate the warmth and savory aromas of harvested flavors to the kitchen, yet are not quite ready to say farewell to everything growing outside. And thus our Lavender Herb Roast Chicken recipe was born.

Ingredients:

One whole chicken, uncooked

2 - 3 Tablespoons lavender, dried for a more robust flavor

1 1/2 sticks of butter

Extra virgin olive oil, enough to massage bird and lightly cover fruits and vegetables

Three whole pears, largely diced

Two ounces of carrots, petite local variety

One ounce mushrooms, local variety of choice *We used a local shiitake mushroom from Turtle Rock Farm

One whole sweet yellow onion, or your favorite heirloom variety for cooking

One head of garlic, halved or sliced into thirds

Two cloves of garlic, chopped

Juice of two lemons

Two handful of fresh sage, finely chopped *We used a combination of pineapple sage and white edged sage from our herb garden

Handful of fresh tarragon, finely chopped

Handful of fresh lemon thyme, or variety of preference

Two to three sprigs of rosemary

Sea salt and fresh ground pepper to taste

Instructions:

Collect ingredients, roasting dish, and bring butter to room temperature

Preheat oven to 450*

Rise and chop herbs and produce

Add diced carrots, pears, sweet onion, and mushrooms to roasting dish

Add lemon juice to produce and lightly cover with extra virgin olive oil

Incorporate chopped herbs, dried lavender, and generous amount of salt into butter

Pat dry whole chicken with towel or cheesecloth and tie with cooking twine

Lightly rub moderate amount of olive oil into chicken, covering surface

Generously apply lavender herb butter mixture onto chicken

Place chicken in roasting dish breast side up, nestled into produce

Slice head of garlic in half or thirds and place nestled alongside chicken and produce

Add any leftover herbs to produce (We always save a few whole sprigs of rosemary and additional dried lavender), along with sea salt and freshly ground pepper to taste

Place uncovered in the oven for roughly twenty minutes, or until chicken has browned to liking

After twenty minutes, cover and reduce heat to 350* and cook until internal temperature reaches 160*

Let chicken rest for 15 minutes and insure internal temperature reaches 165* at rest, spoon or baste with drippings and carve to serve

We enjoy preparing a roasted dish like this on a Friday to welcome the weekend, or on a Sunday at the onset of the week, both dinner days that we feel allow us to slow down and appreciate the flavors coming from our gardens.

To supplement our gardens at home, we prioritize using organic ingredients when possible and supporting our local agricultural system through the farmers markets and local community farms.

Cheers, friends. And happy autumn.

Bethany