Lavender, Hold the Cocoa
Onward to 2013!
Lavender-Thyme Roasted Chicken
One 3 to 4-pound fresh, organic chicken
1 tablespoon culinary lavender buds
1 tablespoon fresh thyme leaves
1/2 to 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
extra virgin olive oil
Preheat the oven to 450°F.
Wash chicken and dry completely with paper towels.
Mix the thyme, lavender, salt, and pepper in a mortar, and combine using the pestle to break down the lavender buds. Set aside.
Using a dull butter knife, separate the skin from the breast meat. Rub the lavender-thyme mixture under the skin and into the flesh of the chicken, reserving 1 teaspoon of the herb mixture.
Drizzle the chicken with olive oil and rub the oil all over. Sprinkle with reserved lavender-thyme mixture.
Place in the oven and reduce heat immediately to 325°F. Cook for 14-15 minutes per pound, until juices run clear. Let sit on the carving board for 10 minutes, tented with foil, to let juices settle into the meat.
Carve and serve!