Cornish chicken with lavender, thyme and lemon
- Preparation 15 min
- Refrigeration 3 h
- Cooking 1 h
- Servings 2 to 3
- Freezing Absolutely
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Ingredients
- 1 Cornish Chicken from Exceldor about 675 g
- 3 tablespoons (45 g) olive oil
- 1 lemon
- 2 tablespoons (14 g) lavender flower
- 1 tablespoon (7 g) fresh thyme
- 1 tablespoon (15 g) white wine
- Dried thyme
- Salt and pepper from the mill
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Preparation
- In a large resealable bag, place the chicken and add the olive oil, juice and zest of 1/2 lemon, lavender, fresh thyme and white wine. Season with salt and pepper and close the bag. Mix well and refrigerate for 3 hours.
- Preheat oven to 375 °F.
- Place the chicken on a large baking sheet lined with parchment paper. Insert the remaining half lemon into the chicken cavity. Season the chicken with salt and pepper (everywhere, everywhere) then sprinkle with dried thyme to taste.
- Place in the oven and cook for 50 minutes to 1 hour or until the internal temperature is 180 ° F (82 ° C). Serve on an Israeli couscous with vegetables!