This simple recipe is elegant and takes no time at all. Use chicken parts that have already been separated and be sure your oranges are ripe for the best flavor. Lavender’s calming aroma is just a background floral note in this dish inspired by herbal roasted chicken in the south of France. Pair it with roasted carrots and whipped potatoes.
1 Whole chicken cut up into parts. Bone in Skin on.
2 Tablespoons Lavender a La Orange Infused Olive Oil
1 large navel orange sliced into rounds
1 large sweet onion sliced into rounds
Salt and Pepper to taste
Heat oven to 425 degrees
Pat the chicken with a paper towel to remove any excess moisture. Season chicken with salt and pepper leaving skin on. In a large oven safe baking dish layer the onions and about half of the orange slices. Coat the chicken in Lavender a La Orange Olive Oil and place each piece on top of the onions and oranges. Sprinkle with extra salt and pepper. Cover tightly with foil and roast for about 30 minutes. Remove the foil and continue to cook for 10- 15 minutes until the top of the chicken has turned golden brown and the skin looks crisp and internal temperature reads 165 degrees. Serve along side roasted carrots and whipped potatoes. Garnish with left over orange slices.