Honey-Lavender Glazed Chicken with Sunchoke & Apple Hash

A comforting and aromatic dish featuring roasted chicken with a delicate honey-lavender glaze, served alongside a sweet and savory sunchoke and apple hash. The floral notes of lavender complement the sweetness of honey, creating a unique yet familiar flavor profile. The hash adds a delightful textural contrast and autumnal warmth.

1 hour 30 minutes | 680 | 4 servings

Sweet, Savory, Floral, Earthy • Medium • Weird Score: 6/10

Equipment: Roasting Pan, Meat Thermometer, Large Skillet, Mixing Bowl, Cutting Board, Chef's Knife • Shop these items →

Ingredients

Chicken
1 Whole Chicken (about 3 lbs)
1 tsp Dried Lavender Buds
2 tbsp Local Honey
1 tbsp Apple Cider Vinegar
1/2 tsp Ground Ginger
To taste Freshly Ground White Pepper
To taste Fine Sea Salt
Sunchoke & Apple Hash
1 lb Sunchokes, scrubbed and diced
2 Medium Apples (such as Honeycrisp or Gala), cored and diced
1 Yellow Onion, diced
2 tbsp Rendered Duck Fat (or Avocado Oil)
1/4 c Chicken Broth
2 tbsp Chopped Fresh Sage
1/4 c Toasted Pecans, roughly chopped
To taste Freshly Ground White Pepper
To taste Fine Sea Salt

Instructions

Preheat oven to 400F (200C).
Prepare the chicken: In a small bowl, combine the dried lavender, honey, apple cider vinegar, ground ginger, sea salt, and white pepper. Mix well.
Rub the honey-lavender mixture all over the chicken, ensuring it's evenly coated. Place the chicken in a roasting pan.
Roast the chicken for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165F (74C). Baste with pan juices every 20 minutes.
While the chicken is roasting, prepare the sunchoke and apple hash: Heat the rendered duck fat in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the diced sunchokes and apples to the skillet. Season with sea salt and white pepper. Cook, stirring occasionally, until the sunchokes are tender and slightly browned, about 15-20 minutes.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Cook until the broth has evaporated, about 3-5 minutes.
Stir in the chopped fresh sage and toasted pecans. Cook for another minute to combine the flavors.
Let the chicken rest for 10 minutes before carving.
Serve the carved chicken with a generous portion of the sunchoke and apple hash. Drizzle pan juices over the chicken and hash.