Nobody will have to ask “What’s that flavor?” because they will be able to tell exactly what it is with this Very Lemon Chicken. Full of flavor, with the right balance of sweet and tart will make any chicken proud to be on your plate.
You simply have to try it, and when you do it will be love at first bite. It’s the perfect recipe for something different and will make you look like a genius in the kitchen without the fuss of complicated formulas. With this you’ve got a real Winner Winner Chicken Dinner.
This is so juicy and delicious it will have you licking your plate (optional). Try it today!
Very Lemon Chicken
- Roasting pan
- Unbleached cooking twine
Step 1- Preheat the oven to 275°F.
Step 2- Place 2 medium-sized lemons, sliced, on the bottom of the roasting pan.
Step 3- Rinse the chicken and place in the roasting pan on top of the lemon slices.
Step 4- Stuff the softened butter and lavender underneath the skin of the breasts of the chicken.
Step 5- Stuff the lavender and 1 sliced lemon inside the cavity of the chicken and place extra lavender on top of the chicken.
Step 6- Tie the legs with cooking twine. The easiest way is to tie one leg first in a knot and then wrap the second leg and pull the string tight. Then tie the end of the first knot to the string. Cut off the excess string.
Step 7- Always use unbleached twine, unbleached baking cups and unbleached
parchment paper when cooking. Do you really want to add bleach to your food? I don’t!
Step 8- Tuck under the wings to prevent the tips from burning.
Step 9- Cut an entire lemon into wedges and squeeze over the chicken.
Step 10- Sprinkle the white pepper, coarse sea salt, lavender leaves, and sliced shallots over the top of the chicken. Add the white wine and chicken stock to the bottom of the pan to keep the chicken moist and to prevent the bottom of the pan from burning. Add 2 drops of both organic lavender oil and lemon oil to the broth at the bottom of the pan.
Step 11- Bake 3 hours and 20 minutes until the internal temperature is 155°F. Shut off the oven and let the chicken sit in the oven for 30 minutes to rest. The chicken will continue to cook while resting and the temperature will increase to 165°F. It is easier to cook the chicken longer if needed than to recover from an overcooked, dry chicken.