Description
This orange lavender whole roasted chicken meal is such an incredible, juicy and flavorful one pan wonder! Everything just goes into the oven on one sheet tray.
Ingredients
- FOR THE VEGETABLES:
- 6 whole Yukon Gold Potatoes, Cut Into Chunks
- 6 whole Carrots, Peeled And Sliced Into Rounds
- ½ Onion, Peeled And Thinly Sliced
- Olive Oil, As Needed
- Salt As Needed
- Freshly Ground Black Pepper, As Needed
- FOR THE CHICKEN:
- 1 whole Orange, Zest And Juice
- Olive Oil, As Needed
- 1 teaspoon Ground Lavender
- ½ teaspoons Herbes De Provence
- ½ teaspoons Coriander
- 1 pinch Truffle Salt
- 1 whole (about 5 Lb. Size) Roaster Chicken
- ½ Onion, Peeled And Thinly Sliced (other Half From The One Used With The Veggies)
- 2 cloves Garlic, Peeled
- 1 sprig Rosemary
Preparation
Preheat oven to 425ºF and line a large sheet tray with aluminum foil.
Take potatoes, carrots and onion and lay them out evenly on the tray. Drizzle olive oil liberally over vegetables and give them a generous sprinkling of salt and pepper. Toss well to coat vegetables and make sure they are in an even layer.
Prep the chicken. Combine orange zest, orange juice, olive oil, lavender, herbs de provence, coriander and truffle salt in a bowl. Whisk together and set aside.
Take chicken and remove giblets. Rinse in cold water both on the inside and outside, then pat dry. Place on the tray on top of the vegetables. Take half of the orange you used and cut it in half again. Stuff the inside of the chicken with the orange pieces, onion, garlic cloves and rosemary. Brush the outside of the chicken all over with the orange lavender mixture and rub it in well. Tie the legs together with kitchen twine to keep everything in a tight package.
Get the tray into the oven to roast everything for 1 1/2 hours. Then take it out and tent the chicken with foil to let it rest for 10 minutes or so. Don’t forget to remove the twine! Once it is rested, carve the chicken and serve immediately with the vegetables and a salad. Enjoy!
