This fried chicken is soaked in a mix of buttermilk, onion, and garlic before being battered and fried. It is then finished with lavender flowers and drizzled with honey from Wyebrook (which produces only a small amount each year) or surrounding farms.
This technique—splitting, then flattening a chicken—yields a perfect roasted chicken in half an hour—that’s 15 minutes faster than a whole roasted bird. It also exposes more skin, which crisps up nicely at higher temperatures. The basic method is easy; start with these recipes and customize with your favorite ingredients.
Whether paired with aromatic herbs, piquant spices, or savory vegetables, we’ve collected our best recipes for succulent, flavorful whole roast chicken. You’ll find classics such as chicken with 40 cloves of garlic, roast chicken with rosemary and potatoes, and herb-roasted chicken, in addition to more unusual recipes such as beer-can-roasted chicken, spatchcocked chicken, and chicken roasted in a brown paper bag.