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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 450°. In a small bowl, combine the chopped thyme, rosemary and lavender leaves with 2 tablespoons of the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. | 2. Carefully loosen the skin over the chicken breast and legs; don't tear the skin. Gently work the herb paste under the skin, spreading it all over the breast and legs. | 3. Season the cavity with salt and pepper and stuff with the reserved lemon halves, garlic cloves and herb sprigs. | 4. Set the chicken in a medium flameproof roasting pan and rub the skin with the remaining 2 tablespoons of olive oil. | 5. Drizzle with half of the lemon juice and season generously with salt and pepper. | 6. Roast the chicken for 20 minutes. Drizzle with the remaining lemon juice, then reduce the oven temperature to 350° and roast for about 40 minutes longer, or until the juices run clear when a thigh is pierced; baste once or twice during cooking. | 7. Cover the bird loosely with foil if it browns too quickly. Transfer the chicken to a cutting board and let rest for 15 minutes before carving. | 8. Spoon off the fat from the roasting pan and set the pan on 2 burners over moderately high heat. | 9. Add the water and bring to a boil, scraping up any browned bits from the bottom of the pan. Boil the sauce until reduced to 3/4 cup, then strain and serve with the chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
thyme	6	sprigs		4.848	1.1736	0.2669	0.0806
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
rosemary sprig	1			-	-	-	-
lavender	1	teaspoon		-	-	-	-
lavender	1	sprig		-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
salt black pepper			ground	-	-	-	-
roasting chicken	1			965.6022	0.408	77.4748	70.0855
lemon	1		squeezed	1.2808	0.4116	0.0486	0.0132
garlic clove	6		unpeeled smashed	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.