Cornish chicken with lavender, thyme and lemon

Name: Cornish chicken with lavender, thyme and lemon
Prep time: 15 min
Cook time: 1 h
Yield: 2 to 3
Cuisine: Québécoise
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

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!