a simpler sound.

Lavender Thyme Roasted Chicken & Brussels Sprouts in a Honey Glaze.


I have an overabundance of fresh herbs this summer, so I've been trying to come up with new ways to use them.  I love the combination of lavender and honey in this recipe.

3-4lb. Chicken, rinsed & dried
1lb. Brussels Sprouts, bottoms removed and cut in half
2-3TBsp. Olive Oil
1TBsp. Fresh Lavender, chopped
1TBsp. Fresh Thyme [plus extra springs for inside chicken]
Salt & Pepper
Whole Bulb of Garlic
Half a Lemon
2TBsp. Honey [I like using a good local honey, see photo]

Preheat the oven to 450F. Liberally season the inside of the chicken with salt and pepper. Place in a roasting pan. Insert the bulb of garlic, lemon and sprigs of thyme inside chicken.

Truss the chicken's legs [these reusable silicone rubber bands are perfect for this] and fold the wings inward [I forgot to take a photo of this process, but it's pretty simple. This blog shows photos of how I like to fold the chicken wings].

Rub 1-2TBsp. olive oil all over the chicken, then rub with the lavender and thyme [reserve some for the brussels sprouts] and season with salt and pepper. Place in the oven for 15-20 minutes, or until the skin begins to crisp.

Remove the chicken from the oven and spread the brussels sprouts around the chicken.  Drizzle the remaining olive oil on the brussels sprouts and sprinkle with remaining herbs.  Season with salt and pepper.

Return the chicken to the oven for another 20-30 minutes, or until the chicken reaches an internal temperature of 160F. Keep an eye on the brussels sprouts. If they begin to brown too much, remove them from the oven, and allow the chicken to continue cooking.

Immediately after removing from the oven, drizzle honey over the chicken and brussels sprouts.  This makes a wonderful, sweet glaze.

Serves 4.