Garden Lavender and Honey Roasted Chicken

This Garden Lavender and Honey Roasted Springer Mountain Chicken is a delicious summer dish!

1 chicken

Salt

½ cup Honey

Dried lavender and rosemary, pureed into a powder

The night before you plan to have the chicken, liberally salt the entire bird and let it sit in the refrigerator overnight.

Preheat your oven to 400 degrees.
Truss the chicken and put in a large roasting pan.
Coat the oil in a thin layer of olive oil.
Roast the bird for 15 minutes and then apply the honey using a glove to rub the honey into the skin.
Then add the lavender and rosemary powder to coat the chicken.
Roast for 5 more minutes and then add 2T of butter to your roasting pan.
Baste the chicken with the butter until the internal temperature reaches 160 degrees.

Chef Sarah Steffan