Lavender Roasted Chicken

Lavender Roasted Chicken


  • - 1 whole pastured chicken
  • - 1 TBSP Sea Salt or Kosher Salt
  • - 1 TBSP Dried Lavender

  • Method:

      Mix equal parts salt and dried lavender. Muddle if you would like to mix to be fine. Wash the chicken and remove the giblets and whatever else is left inside. Allow the chicken to drip dry for a few minutes. Lay the chicken on plastic wrap and sprinkle with half the salt mix. Spread it around for good coverage. Flip over and repeat. Wrap in plastic wrap and refrigerate until you are ready to cook.

      Heat the oven to 375 degrees. Heat some coconut oil or lard on a medium heat in the bottom of a large dutch oven on the stove top. Brown both sides of the chicken starting with the back side first (You will cook the chicken breast side down in the oven, so you will brown it last). Brown the chicken just a few minutes each side. Cover and place in the oven. After 1 hour, start checking the chicken (internal temperature of 160 degrees). When it is close to being fully cooked, remove the lid to allow the skin to brown during the last 15 minutes.