Ingredients

The following ingredients have 4 Servings
  • 6 whole yukon gold potatoes (cut into chunks)
  • 6 whole carrots (peeled and sliced into rounds)
  • 1/2 an onion (peeled and thinly sliced)
  • olive oil (as needed)
  • salt (as needed)
  • freshly ground black pepper (as needed)
  • 1 whole orange (zested and juiced)
  • 2 tablespoons olive oil
  • 1 teaspoon ground lavender
  • 1/2 teaspoon herbs de provence
  • 1/2 teaspoon coriander
  • 1 pinch truffle salt
  • 1 whole chicken (about 5 pounds)
  • 1/2 an onion (thinly sliced (other half of the one used for the vegetable))
  • 2 cloves garlic (peeled)
  • 1 sprig rosemary

Instruction

  • Pre-heat the oven to 425 and line a large sheet tray with aluminum foil. Take the potatoes, carrots and half of the onion and lay them out evenly on the tray. Drizzle the olive oil liberally over the vegetables and give them a generous sprinkling of salt and pepper. Toss it all together well to coat the vegetables and make sure they are in an even layer.
  • Now to prep the chicken. Combine the orange zest, orange juice, olive oil, lavender, herbs de provence, coriander and truffle salt in a bowl. Whisk it all together and set it aside. Take the chicken and remove the giblets. Rinse it in cold water both on the inside and outside, then pat it dry. Place it on the tray on top of the vegetables. Take half of the orange you used and cut it in half again. Stuff the inside of the chicken with the orange pieces, the remaining half of the onion, the garlic cloves and the rosemary sprig. Brush the outside of the chicken all over with the orange lavender mixture and rub it in well. Tie the legs together with kitchen twine to keep everything in a tight package.
  • Get the tray into the oven to roast everything for an hour and a half. Then take it out and tent the chicken with foil to let it rest for 10 minutes or so. Don't forget to remove the twine! Once it is rested, carve the chicken and serve immediately with the vegetables and a salad! Enjoy!