This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn’t burn.
Makes about 1 cup of marinade
1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
½ cup honey
1 ½ teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
¼ cup aged balsamic vinegar
Whole chicken, chicken pieces, or smaller poultry such as a poussin, quail, or cornish hen
Non reactive mixing bowl
Combine all ingredients in a non-reactive bowl and stir thoroughly.
Preheat the oven to 350° F. Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165° F. Do not overcook.
[Chef’s Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.]
Recipe and photo by Mark Tafoya