cherry chicken photo

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Orange Lavender Chicken

1   4-lb organic chicken

Bath:
1   quart orange juice (4 cups)
4   cups water
1/4   cup brown sugar
1/4   cup sea salt
1   tbsp culinary lavender buds, bruised gently with a mortar and pestle or
ground in spice grinder
1/2   tsp ground pepper

Filling:
1   medium orange, sliced into 8 pieces
1   tsp whole culinary lavender buds
1   tsp olive oil
1   tsp kosher salt

Basting Sauce:
1   tbsp olive oil
1   tbsp honey
2-3   drops essential lavender oil (optional)

1. Thoroughly rinse chicken with cool water. Place all bath ingredients in a large
non-metallic bowl and stir to blend. Set chicken in bath, breast side down, then
cover with plastic wrap and refrigerate overnight, turning once.
2. Preheat oven to 350°F. Remove chicken from bath and drain, but do not
rinse. Mix filling ingredients in a small bowl, toss, then gently stuff into the cavity.
Place chicken in roasting pan (breast up) and bake, uncovered,
for 1 1/2 - 2 hours, or until internal temperature reaches 180 degrees.
Brush with basting sauce during the last 30 minutes of roasting.
3. When chicken is done, let it sit on a platter or cutting board for 10 minutes before slicing. For a nice presentation, encircle with sprigs of parsley and sliced
oranges. (To reduce excess fat, remove skin before eating.)

Serves 6. Analysis per serving: 543 calories, 75g protein, 21g fat, 4.6g carbohydrates

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