Provençal Lavender-Honey Roast Chicken with Garlic Confit

Be the first to rate

(No Ratings Yet)

Loading...

A golden whole roast chicken glazed with floral Provençal honey and a whisper of culinary lavender, served alongside velvety cloves of slow-poached garlic confit. Tender, herb-scented, and kissed with lemon, this elegant one-pan roast captures the sun-warmed fields of southern France in every bite.

Nutrition Facts

Per serving (estimated) — 520 kcal · Fat 36 g · Carbs 13 g · Protein 40 g · Sodium 690 mg

Ingredients

For the Garlic Confit

• 2 whole heads garlic (about 24 cloves), peeled
• 1 cup extra-virgin olive oil
• 2 sprigs fresh thyme
• 1 small bay leaf
• 1/2 tsp kosher salt
• 6 whole black peppercorns

For the Chicken and Glaze

• 1 whole chicken (4 to 4 1/2 lb), giblets removed, patted very dry
• 2 tbsp extra-virgin olive oil
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp Provençal wildflower honey
• 1 tbsp Dijon mustard
• 1 1/2 tsp dried culinary lavender
• 1 lemon, halved, plus extra wedges for serving
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

For the Pan and Finishing

• 1 large yellow onion, cut into 1/2-inch thick rounds
• 1/2 cup dry white wine
• 1/4 cup low-sodium chicken broth
• Flaky sea salt, for finishing
• Fresh thyme leaves, for garnish

Directions

1. Make the garlic confit: Combine the peeled garlic cloves, olive oil, thyme sprigs, bay leaf, salt, and peppercorns in a small heavy-bottomed saucepan. Set over the lowest possible heat and warm gently until the oil reaches about 180°F (small bubbles should just barely form around the cloves). Adjust the flame to maintain this gentle simmer and cook for 40 to 45 minutes, stirring once or twice, until the cloves are fork-tender, pale golden, and sweet smelling. Remove from the heat and let cool in the oil. (The confit can be made up to 1 week ahead and refrigerated, fully submerged in the oil.)
2. Prepare the chicken: Pat the chicken thoroughly dry inside and out with paper towels — dry skin is the key to crispness. Rub the entire bird with 2 tablespoons of olive oil, then season generously inside and out with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper.
3. Make the lavender-honey glaze: In a small bowl, whisk together the honey, Dijon mustard, and dried lavender. Warm gently for 10 seconds in the microwave or over a pan of hot water, then stir. Set aside to steep for 10 minutes so the lavender infuses the honey. Strain out the lavender buds and reserve the infused glaze.
4. Preheat the oven to 400°F. Arrange the sliced onion rounds in the bottom of a large roasting pan or cast-iron skillet, creating a rack for the chicken. Pour the white wine and chicken broth into the pan. Place the chicken breast-side up on top of the onions, then stuff the cavity with the lemon halves, 2 thyme sprigs, and the rosemary sprigs. Tie the legs together with kitchen twine and tuck the wing tips behind the back.
5. Roast the chicken uncovered for 30 minutes, then brush generously with half of the lavender-honey glaze, letting it drip down the sides. Return to the oven and continue roasting for 35 to 45 more minutes, basting once with the pan juices, until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F and the skin is deep golden. Total roasting time is about 1 hour 10 minutes to 1 hour 15 minutes.
6. In the final 5 minutes of roasting, brush the chicken with the remaining glaze and watch closely — the honey can scorch quickly. If the breast is browning too fast, tent it loosely with foil.
7. Transfer the chicken to a cutting board and let rest, tented loosely with foil, for 15 minutes. Meanwhile, use a slotted spoon to lift the garlic confit cloves from their oil and arrange them around the onion bed in the roasting pan. Skim off excess fat from the pan juices, then spoon the reduced jus over the garlic.
8. Carve the chicken by removing the legs, thighs, and breast halves, then slice the breast meat against the grain. Arrange the pieces on a warm platter, spoon the garlic confit and pan juices alongside, and scatter fresh thyme leaves and a pinch of flaky sea salt over everything. Serve with lemon wedges and crusty bread to soak up the herb-scented oil.

Cook’s Notes

• Use only culinary-grade dried lavender — ornamental or potpourri lavender can taste soapy or bitter. 1 1/2 teaspoons is plenty; do not exceed 2 teaspoons.
• For extra-crisp skin, unwrap the chicken and refrigerate it uncovered on a rack for 8 to 12 hours before roasting to dry out the surface.
• Strain and reserve the garlic-infused oil from the confit — it is incredible drizzled on roasted vegetables, whisked into vinaigrettes, or used to sauté potatoes. It keeps refrigerated for up to 2 weeks.
• No lavender? Substitute 1 teaspoon of dried herbes de Provence plus a small pinch of dried fennel pollen for a similar Provençal floral note.
• If your chicken browns unevenly, rotate the pan halfway through roasting and shield the breastbone area with a small piece of foil if it darkens faster than the legs.

You might also like

European

Classic French Chilled Leek and Potato Soup (Vichyssoise)

European

Provençal Caramelized Onion and Anchovy Flatbread

Desserts

Brown Butter Almond Financiers

Desserts

Raspberry Pistachio Tart with Brown Butter Crust