For weeks now, I’ve been eyeing the progress of my sweet little lavender plant. Checking and waiting. Then checking and waiting some more. When that final moment came and their delicate blooms vibrantly showed their faces, I lovingly picked away as many as could be spared and threw them into the insides of a chicken.
I never knew just how amazing lavender could taste until I paired it with some rosemary, lemon and honey, then allowed it to slowly infuse into the tender meat of a farm-raised chicken until it was golden brown. It was so, so good! There may have been a fight or two that broke out as to who would get that last piece of chicken.
I will tell you this recipes is incredibly easy to make, and can also be prepared ahead, if needed. Allowing the flavors to marinate into the skin for a few hours before baking never hurt anybody! Let’s be honest.
If I’ve yet to scare you away with my slight excitement for shoving (lovingly) a bunch of herbs into a chicken and roasting it until its perfectly crisp, then we should continue on towards the good stuff. The recipe itself. Enjoy!
I find every time I stuff a chicken my mind goes to dark places and I have to sensor myself from making any silly jokes. I am no comedian, but everything about this photo cracks me up!