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5 from 2 votes
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.