Orange Lavender Whole Roasted Chicken

A whole roasted chicken is about as classic as it gets! I just love how the aroma fills the house and the oven warms everything on a cold day. I put a fresh, Middle Eastern inspired spin on it this week with an absolutely incredible orange lavender whole roasted chicken! The flavors and dish itself really spoke to my Nana Jeanie. I can still remember watching her in wonder as she effortlessly broke down a whole chicken for dinner. This recipe was so exciting because I cooked the entire meal on one tray lined with foil, which made clean up a breeze. Not having a million dishes to do is ALWAYS exciting. It was also a cinch to make!

First, I laid out my vegetables on my lined sheet tray. They were drizzled with olive oil, salt and pepper to give them flavor as they roasted.
First, I laid out my vegetables on my lined sheet tray. They were drizzled with olive oil, salt and pepper to give them flavor as they roasted.
All of the flavor for the whole roasted chicken came from this wonderful mixture. I whisked the zest and juice of an orange with olive oil, ground lavender, herbs de provence, coriander and truffle salt.
All of the flavor for the whole roasted chicken came from this wonderful mixture. I whisked the zest and juice of an orange with olive oil, ground lavender, herbs de provence, coriander and a pinch of truffle salt.

I found my truffle salt in my favorite spice shop and I have to say I’m a bit obsessed. A little went a long way. I didn’t want to salt the whole roasted chicken too heavily so that it wouldn’t dry out. There was plenty of flavor from the other elements and it all melded together perfectly!

After I removed the giblets and rinsed my chicken, I patted it dry and placed it on top of the veggies. Then it was slathered in that gorgeous mixture. Lastly, I tied the legs together with kitchen twine to keep everything in a tight package.
After I removed the giblets and rinsed my chicken, I patted it dry and placed it on top of the veggies. Then it was slathered in that gorgeous mixture. I stuffed it with aromatics as well in the cavity. Lastly, I tied the legs together with kitchen twine to keep everything in a tight package.
The tray went into my 425 oven for everything to roast an hour and a half. The vegetables helped flavor the whole roasted chicken and vice versa. It smelled glorious in the house!
The tray went into my 425 oven for everything to roast an hour and a half. The vegetables helped flavor the whole roasted chicken and vice versa. It smelled glorious in the house!

When it was done, I let the whole roasted chicken rest for about 10 minutes. Then I carved it and served it immediately with the vegetables and a salad. It was such a perfect, complete meal! The chicken was so amazingly flavorful and juicy. The orange kept the lavender from being too floral, and the lavender kept the orange from being too tart. I loved it. Enjoy this one pan wonder, friends! xo

Orange Lavender Whole Roasted Chicken
Orange Lavender Whole Roasted Chicken
5 from 1 vote
Orange Lavender Whole Roasted Chicken
Orange Lavender Whole Roasted Chicken
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

This orange lavender whole roasted chicken is such an incredible, juicy one pan wonder! Everything just goes into the oven on one sheet tray.

Course: Main Course
Keyword: Chicken, Orange Lavender Whole Roasted Chicken
Servings: 6
Calories: 760 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE VEGETABLES
  • 6 whole yukon gold potatoes cut into chunks
  • 6 whole carrots peeled and sliced into rounds
  • 1/2 an onion peeled and thinly sliced
  • olive oil as needed
  • salt as needed
  • freshly ground black pepper as needed
FOR THE CHICKEN
  • 1 whole orange zested and juiced
  • 2 tablespoons olive oil
  • 1 teaspoon ground lavender
  • 1/2 teaspoon herbs de provence
  • 1/2 teaspoon coriander
  • 1 pinch truffle salt
  • 1 whole chicken about 5 pounds
  • 1/2 an onion thinly sliced (other half of the one used for the vegetable)
  • 2 cloves garlic peeled
  • 1 sprig rosemary
Instructions
  1. Pre-heat the oven to 425 and line a large sheet tray with aluminum foil. Take the potatoes, carrots and half of the onion and lay them out evenly on the tray. Drizzle the olive oil liberally over the vegetables and give them a generous sprinkling of salt and pepper. Toss it all together well to coat the vegetables and make sure they are in an even layer.
  2. Now to prep the chicken. Combine the orange zest, orange juice, olive oil, lavender, herbs de provence, coriander and truffle salt in a bowl. Whisk it all together and set it aside. Take the chicken and remove the giblets. Rinse it in cold water both on the inside and outside, then pat it dry. Place it on the tray on top of the vegetables. Take half of the orange you used and cut it in half again. Stuff the inside of the chicken with the orange pieces, the remaining half of the onion, the garlic cloves and the rosemary sprig. Brush the outside of the chicken all over with the orange lavender mixture and rub it in well. Tie the legs together with kitchen twine to keep everything in a tight package.
  3. Get the tray into the oven to roast everything for an hour and a half. Then take it out and tent the chicken with foil to let it rest for 10 minutes or so. Don't forget to remove the twine! Once it is rested, carve the chicken and serve immediately with the vegetables and a salad! Enjoy!
Nutrition Facts
Orange Lavender Whole Roasted Chicken
Amount Per Serving (1 serving)
Calories 760 Calories from Fat 413
% Daily Value*
Fat 45.9g71%
Saturated Fat 11.5g72%
Cholesterol 171mg57%
Sodium 257mg11%
Potassium 1255mg36%
Carbohydrates 45.7g15%
Fiber 6.4g27%
Sugar 8.8g10%
Protein 43.2g86%
Calcium 80mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
This is such a juicy and wonderful orange lavender whole roasted chicken with veggies that comes together in an easy sheet pan meal! #chicken #dinner #roastedchicken #jeanieandluluskitchen
Orange Lavender Whole Roasted Chicken

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