Lavender and Honey Roasted Chicken

Spring chickens, honey and lavendar combined with still-cool evenings inspire a roast. This version serves 4-6 adults, depending on the weight of the bird.

This recipe and photo first appeared on and was adapted here.


  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 1 teaspoon lavender
  • 1/2 cup honey
  • 1 1/2 teaspoons marjoram
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1/4 cup aged balsamic vinegar
  • 1 whole roasting chicken, about 5 pounds (chicken pieces, or smaller poultry such as a poussin, quail or cornish hen)


  1. Combine all ingredients in a non-reactive bowl and stir thoroughly.
  2. Preheat the oven to 450°F. Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 15 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
  3. Reduce the heat to 325°F. Baste with the lavender honey marinade every 20 minutes or so for an additional 90 minutes or until completely cooked (allow 20 minutes of cook time per pound). The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
  4. Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.
  5. Remove the bird and let stand 10 minutes on the counter to allow the meat to reabsorb the juices. This is how you avoid dry meat.