Seasonal Farmers Market Recipe: Lavender roasted chicken

October 28, 2009

Lavender roasted chicken

Items in bold are seasonally available this week at area farmers markets
1/2 teaspoon crushed fresh lavender (or 1 teaspoon dried)
2 whole shallots, diced
4 pieces of garlic, diced
The juice and zest of 2 lemons
Pinch of sugar
Pinch of black pepper
2 tablespoons olive oil
1 tablespoon kosher salt
3 1/2- to 4-pound roasting chicken (or parts; see cook's note)

One day before serving, mix together all ingredients except chicken. Rub the marinade throughout the inside cavity of the chicken and coat the outside completely. Cover and refrigerate the chicken overnight.

Preheat oven to 450 degrees. Put refrigerated chicken on roasting pan and into preheated oven. Roast for 30 minutes, then reduce heat to 350 degrees and continue cooking for about 45 more minutes. Check doneness by piercing thigh at joint. Juices should run clear.

Remove chicken from oven and let stand for about 15 minutes before serving.

Cook's note: To use chicken parts, marinate pieces overnight in airtight plastic bag. To cook, preheat oven to 350 degrees. Take pieces out of bag and sear in pan on stovetop. Sear skin side down over high heat until browned, 3 to 5 minutes. Flip pieces over and finish roasting in oven until juices run clear.


- Pedro Matamoros, executive chef and partner at 8407 Kitchen Bar, Silver Spring, Md.

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