Savoury Roast Chicken with Honey

How to make a Savoury Roast Chicken with Honey.

Ingredients: Serves 4-6

  • 1 chicken, 4 to 5 lbs, spatchcocked
  • 2 teaspoons fresh lavender blossoms or 1/2 teaspoon dried blossoms 
  • 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme  
  • 12 peppercorns 
  • 1 1/2 teaspoons kosher salt or fleur de sel
  • 3 tablespoons unsalted butter, softened
  • 1/2 cup dry white wine
  • 1/4 cup water
  • 2 tablespoons lavender, acacia or other local honey


  1. Pre-heat the oven to 475F.
  2. Using a mortar and pestle or an electric spice grinder, grind together lavender, thyme, peppercorns and kosher salt.
  3. Transfer to a bowl and add the softened butter.
  4. Mix until well combined and then set aside.
  5. Gently ease your fingers under the chicken’s skin to separate from the bird, creating a cavity across the top of the breast and around the legs.
  6. Using your hands, spread some of the butter under the skin, smearing any remaining butter over the top, massaging it around the legs and wings and generously season the skin with salt and freshly ground black pepper. 
  7. Place chicken in a roasting pan, breast side up.
  8. Pour white wine and water into the pan.
  9. Place chicken in the pre-heated oven and immediately reduce the heat to 375F.
  10. Roast for 20 minutes.
  11. Remove chicken and brush the outside skin with 1 tablespoon honey then return to the oven for 10 minutes more.
  12. Remove from the oven and using a large spoon, baste with the pan juices, now mingled with the honey.
  13. Return to the oven and roast for 10 minutes again.
  14. Remove the chicken again and spread with the remaining honey.
  15. Roast for 10 minutes more, then baste again with the pan juices.
  16. Sprinkle the skin with a little more salt and freshly ground black pepper.
  17. Cook for 5 minutes more and remove from the oven.
  18. The chicken is done when the juices run pinkish clear when the breast is pierced at its thickest part with the tip of a knife, or an instant-read thermometer inserted into the thickest part registers 165°F.
  19. The skin should be crispy and golden brown. 
  20. Let the chicken rest for 10 to 15 minutes, covered with foil, before carving.
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