Lavender Roast Chicken

Servings 4 people


  • 2 cups Chardonnay try to use a more oak and buttery type
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon dried lavender or use Herbes de Provence
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 5 cloves garlic pressed
  • 1 whole chicken 4-lbs.
  • Sea salt and freshly ground black pepper


  • DO-AHEAD TIP: Marinate chicken overnight (see recipe).
  • In a large bowl, whisk together first 7 ingredients (Chardonnay through garlic). Add chicken; cover the bowl with plastic wrap and allow it to marinate overnight, turning every few hours.
  • Preheat oven to 400 degrees. Remove chicken from marinade and place it in a large baking dish or roasting pan, breast side up.
  • Pour remaining marinade over the chicken and season it evenly with salt and pepper. Bake for 1 to 1 1/2 hours* or until juices run clear.
  • Serve sliced chicken topped with pan juices.
  • *LEANNE’S NOTE: If the chicken seems to be browning too quickly, you can cover it loosely with foil wrap, after it has roasted for about 40 minutes, and that should keep it from blackening on top.


SERVING SUGGESTION: Steamed medley of baby carrots with broccoli and cauliflower florets.
NUTRITION: per serving: 654 Calories; 41g Fat; 47g Protein; 4g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 295mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable;
0 Fruit; 5 1/2 Fat. Points: 15
Tried this recipe?Let us know how it was!