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    Roast Chicken with Lavender Honey and Lemon

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    Roast Chicken with Lavender Honey and Lemon

    In the summer, you could use fresh lavender in this dish - use 1 tsp fresh lavender flowers and mix them into the butter with the lemon, onion and garlic. Use plain honey instead of lavender honey, in this instance.

    • Preparation time: 20 minutes
    • Cooking time: 1½ hours, plus resting
    • Total time: 1 hour 50 minutes, plus resting 60 minutes 50 minutes

    Serves: 4 - 6


    • 1 small lemon, finely chopped (pips removed)
    • 1 small onion, finely chopped
    • 5 cloves garlic, crushed
    • 100g butter, softened
    • 1 x 1.7kg chicken
    • 1 stem lemon grass, roughly crushed
    • 1 sprig rosemary
    • 50ml olive oil
    • 2 tbsp lavender honey
    • Salt and freshly ground pepper


    1. Preheat the oven to 190°C, gas mark 5.
    2. Combine the lemon, onion and garlic with the butter. Stuff half of this under the skin of the chicken, working carefully under the skin of the breast. Put the remaining flavoured butter inside the bird, with the crushed lemon grass and the rosemary. Secure the skin over the neck with a skewer and put the chicken in a roasting tray.
    3. Combine the olive oil and honey in a pan and heat gently so the honey liquefies. Stir, then pour over the chicken. Season well. Roast for 45 minutes per kg plus 20 minutes, basting every 20 minutes or so. If the chicken seems to be browning too quickly, cover it with foil half way through cooking. To test whether the chicken is cooked, pierce it with a skewer in the thickest part. If the juices run clear, it is cooked. Leave to stand, covered with foil, for 20 minutes before carving. Serve with the pan juices, green beans and apple pomme purée.

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