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Lavender~Rosemary~ Lime Chicken
from the kitchen of Sharmagne Leland-St. John

½ teaspoon crushed fresh lavender (or 1 teaspoon dried culinary lavender)
½ teaspoon crushed fresh rosemary (or 1 teaspoon dried)
2  large shallots, diced
4  garlic cloves, diced
The zest and juice of 2 limes
Pinch of sugar
Pinch of black pepper
2 tablespoons olive oil
1 tablespoon kosher salt
3 ½  to 4-pound roasting chicken

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

Preheat oven to 450º.  Place the chicken on roasting pan and into preheated oven.  Pour any leftover marinade into the cavity.  Roast for 30 minutes, then reduce heat to 350º degrees and continue cooking for about 45 additional minutes. Check doneness  by piercing thigh at joint. Juices should run clear.

Remove chicken from oven and let stand for at least 15 minutes before carving.

Remember to save the bones and carcass for chicken stock.

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