Lavender and Sumac Roast Chicken
A delightfully easy recipe of Lavender and Sumac Roast Chicken, a simple way to use lavender in a savoury recipe.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 chicken ()
- 1 medium onion (halved)
- fresh lemon (halved)
- 4 unopened lavender flower sprigs (the top bit or 1 tsp dried buds)
- 1 tbsp Sumac
- 2 clove garlic
- 1/4 tsp cumin seeds
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- 1
Preheat oven to 190˚C (375˚F / 170˚C Fan).
- 2
In a pestle and mortar (or whatever chopper thing you use), crush the lavender flowers with the salt and garlic.
- 3
Add all other marinade ingredients and mix thoroughly.
- 4
Place the chicken in your usual roasting dish, rub the marinade all over the chicken, including under the skin as far as you can go, being careful not to tear the skin.
- 5
Place the onion and lemon halves in the chicken cavity.
- 6
Cover (with a lid or foil) and roast for 1½ - 2 hours, depending on the size of the chicken, basting every 30 minutes or so.
- 7
Leave the chicken uncovered for the last 20 minutes for a crispy, browned skin.
- 8
Once cooked, take the chicken out of the oven, cover loosely with foil, then a tea towel and leave to rest for 15 - 20 minutes while you get the table ready.