Lavender chicken.
July 7, 2012 by aswedeinthekitchen
You might have noticed that so far, I have not posted one single chicken dish.
The reason is, my husband doesn’t like chicken!!! Yes, you read it correctly. He doesn’t eat chicken.
To tell you the truth, before I met him, I had never met anyone that didn’t like this fantastic little bird.
I love chicken. There are so many things you can do with it. But, It is not fun to cook one thing for the family and another for him. So, I stay away from chicken.
But, every now and then, it has happened that I made something out of chicken or turkey and pretended it was pork…ooops. For example an enchilada. If you mix it up and slap a lot of mexican spices into it, one could easily make the mistake of thinking it was pork, right??? I have gotten away with it. I guess until now, since the cat is out of the bag.
Something I have always loved, is lavender. We have a big pathway full of lavender in front of our house. In the summers, we also go out to long Island and visit a lavender farm. It is fantastic, so beautiful. I dry the flowers and make little lavender sachets. I also make my own “Herb de Provence” mixture since I grow and dry lot’s of other herbs.
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Lavender Chicken.
Serves 4.
1 Whole chicken. If possible, organic.
2 tsp. of dried lavender flowers.
1 tsp. orange zest.
1 tsp. lime zest (optional)
1 orange, cut into slices.
A couple of sprigs of rosemary.
1/2 tbsp. of honey.
Salt & pepper.
Directions:
Put the chicken in an oven safe dish. Rub a little salt on the chicken.
Mix the lavender flowers, orange zest, orange slices, lime zest (optional), honey and rosemary sprigs (save a couple for the top of the chicken) together and put into the cavity of the bird.
If possible, tie the chicken legs together for a better looking result.
Add the rosemary sprigs on top of the chicken. Sprinkle a couple of lavender flowers and squeeze over some orange juice over the chicken.
Bake the chicken in a 400 degree oven for 1 hour or a little bit more. Make sure to let it bake until golden brown. The chicken should feel firm to touch.
When it is done, cut off the strings if you have tied the legs of the bird. Take out the orange slices and the herbs from the cavity of the bird.
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You could serve the whole chicken as it is and cut pieces at the table. This is a little bit more rustic. Or, perhaps you would prefer to serve roasted potatoes or vegetables to this.
I served it with mashed cauliflower & potatoes. By mixing the two together, you make it a little healthier than regular mashed potatoes.
But, it is your choice.
Just enjoy!!!
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The lavender path in front of our house.
The scent is fantastic. I can’t help but touch the flowers every time I pass them.
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Lavender from the farm on Long Island.
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Not eating chicken? Could that be possible?
I have a suggestion to you, try to get minced chicken meat and make Bolognese out of it. Very healthy! And T will never feel the difference. I once made Bolognese out of quorn and my father liked it a lot, but he is not a vegetarian.
By the way, I tried to get minced chicken meat in Stockholm last time I was there but I couldn’t find it. Funny when Oslo being ahead of Stockholm when we are talking about food. How about New York?
Magnus, I know… It is very strange, but it is what it is. I eat chicken for lunch at work instead.
And you are right, about the “meat sauce”. That is actually one of those times when I “trick him”. I buy miced turkey and make pasta and “meat sauce”. Sch…. Don’t tell him.
You can get a lot of different kinds of minced meat here. WE are actually on our way to one of my favorite stores- Fareway. They have lot’s of great things there. Many specialty items and also lot’s organic foods.
Take care, Gisela