For those of you who received our August Box, you are lucky enough to have tried the Hédène Lavender Honey that we included.
If you are looking for a recipe to use this delicious honey with, we have the recipe for you!
Here is a recipe for a roasted chicken with vegetables by Caroline Choe.
This recipe is the perfect recipe to fill your home with aromatic smells and impress any dinner guest.
- 4 pounds roasting chicken, spatchcocked
- 10 whole garlic cloves, crushed.
- 1/3 cup runny honey, or any good-quality honey
- 1 1/2 tablespoons Hédène Lavender Honey
- 1 teaspoon dried thyme or 3 sprigs of fresh thyme
- 1 small onion, chopped
- 1 lemon, juiced
- 3 tablespoons olive oil
- 2 bay leaves
- 1/2 teaspoon ground black pepper
- 3 medium potatoes, rinsed with skin on, quartered (1 red, 1 Yukon gold, 1 purple, if possible)
- 1 broccoli crown, florets cut small
- 1 cauliflower head, florets cut small (purple or yellow if available – to add color)
- 1 large carrot, peeled & sliced
- 1 1/2 tablespoons dried culinary lavender
- In a bowl, make your marinade. First, crush your dried lavender to release its oils. You can do this by rolling the lavender back and forth in your hands, or you can use a mortar and pestle for this (a wooden spoon, bottom of a cup, also work fine)
- Once the lavender is crushed in your bowl, add in the plain and lavender honey, olive oil, lemon juice, smoked paprika, thyme, crushed garlic cloves, chopped onion, salt, and black pepper. Give it a good stir until all are combined, and then add in the bay leaves.
- In a large Ziploc refrigerator storage bag or plastic Tupperware, place in the spatchcocked chicken and pour in the marinade. Make sure the pieces are completely coated. The chicken will be best marinated overnight, or for at least 5 hours.
- When the chicken is done marinating, remove the bay leaves and discard. Remove the chicken and set aside; reserve the marinade.
- Preheat your oven to 425° F
- In a roasting pan, place in your chopped and colorful vegetable medley (potatoes, carrot, broccoli, and cauliflower). Douse them with a bit of olive oil and the reserved chicken marinade, a dash of salt and upper, and toss until all are coated. Spread out on the bottom of the pan (large enough to hold veggies and the chicken).
- Lay the chicken flat, skin-side down, on top of the vegetables. Season the chicken with a bit of salt and pepper and put the entire roasting pan into the oven to cook for about 30-minutes.
- After the 30-minutes are done, take the roasting pan out of the oven and carefully flip the chicken over with tongs, so it is now skin-side up. Season the surface of the chicken skin with salt and pepper, and put the roasting pan back into the over to cook for another 25-30 minutes, or until the meat on the chicken thigh reads 165° F on a meat thermometer (150° F on the breast meat). If you do not have a meat thermometer, pierce the thickest part of the meat with a fork and see if the juices run clear (and not bloody).
- Once the chicken is done, take the roasting pan out of the oven and carefully remove the chicken to rest on a plate for about 10-15 minutes. Take this time to stir around the pan-dripped roasted vegetables and season them to your liking. Remove from the roasting pan and to a serving plate.
- Once the chicken is rested, carve it up to your liking and serve it atop the roasted vegetables. Bon appétit!