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Lavender Roast Chicken

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Servings 6 Servings


  • 2 cups Chardonnay (or use 2 cups white grape juice with a splash of cider vinegar or 2 cups chicken broth)
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon dried lavender
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 5 cloves garlic pressed
  • 1 4-lb whole chicken
  • sea salt and freshly ground black pepper to taste


  • In a large bowl, whisk together the 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.
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