This Lavender Honey Roasted Chicken is an unexpected flavor combination to impress your guests or spruce up your protein for the week. It’s juicy, high protein, and oh-so flavorful!
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I am super excited because I am pretty sure this is my first instant pot recipe here on my blog! I am a big fan of the Instant Pot. It does everything a crockpot can do, plus more!
In today’s post, we are going to dive deep into equipment needs and step-by-step how to make this recipe. Also… this recipe uses my BRAND NEW spice blend – my FRENCH blend! If you are an avid reader of my blogs – you get insider info on the launch of my newest product (I haven’t told anyone else yet!). My French blend is in production as I am writing this blog and I should have it in hand by the end of the week! So keep your eyes peeled for it to be added to my shop page very soon!!!
My new French blend is a lavender twist on Herbs de Provence! That’s right – it’s got lavender in it! I cannot wait for you to try this one. (P.s. IT’S OUT NOT! CLICK HERE TO SHOP!)
This post is all about Lavender Honey Roasted Chicken!
Herbs De Provence
Herbes de Provence is a blend of dried herbs typical of the Provence region in France. Common ingredients include rosemary, thyme, oregano, savory, and marjoram. It’s distinct for its aromatic, earthy flavor. The added lavender to my French blend adds a floral and fragrant note to the spice blend. Of course – just like all of my spice blends – it is completely salt & sugar-free.
Step-By-Step
If you have never made a whole chicken before, never fear! The Spice Girl is here… to help you do that for the first time. I promise it’s a lot easier than it seems. This is the fastest way to cook a whole bird and it’s more cost-effective to buy a whole chicken rather than just breasts or thighs! Just a heads up, my 6-quart instant pot can hold up to about a 5-pound bird – so just keep that in mind while shopping!
Prep The Chicken
The first step is prepping the chicken. Remove the giblet bag located inside the chicken and pat it dry with paper towels. Place it breast side up and separate the skin from the meat using your hand or a spoon. Be sure to be careful with this step so that you don’t break the skin. Working with a fresh or thawed chicken is ideal because it’s not possible to separate the skin from the breast when it is frozen. So, if you wanted to cook a whole chicken from frozen – you would be better off just doing a dry rub on the outside and factoring in more time for the chicken to cook.
Prep The Seasoning
In this recipe, we are using butter, honey, and French seasoning. I like to use softened (not melted butter) because it is easier for it to disperse and manage. In a small bowl, whisk together the butter, honey, and seasoning and set aside until you are ready to apply.
Apply The Seasoning
Using your hands (ideally with gloves on), take small handfuls of the butter mixture and evenly disperse under the skin all over the bird as best you can. You can massage from the outside too to flatten the butter mixture and get it into pockets that you can’t reach from underneath the skin.
Pressure Cook
The general rule of thumb is 6 minutes per pound. I used a 4-lb bird, but make sure to adjust your time based on the weight of your bird.
Natural Release
The pressure release time is something to factor into your overall cooking time. It takes a little longer than you might expect (about 15 minutes). You know that it’s done when the valve drops, which will allow you to open the lid to your Instant Pot – just watch out for the steam!
Broil
While the Instant Pot is releasing pressure, I like to cover my sheet pan with foil, adjust my top rack to the middle of my oven, and preheat it to broil (500 degrees F). The broil step is (sort of) optional. It finishes the bird by browning the skin and creating a nice crispy skin. Since the instant pot is a wet form of cooking, transferring it to broil for just 5 quick minutes will dry up that skin just enough to make it crispy while still leaving the meat tender and juicy!
Equipment Needs
Instant Pot
This recipe would require an Instant Pot or some sort of pressure cooker. I recommend this 6-quart Instant Pot because it has 7 different functions and lots of space for large batches of food!
Leftovers
I am the kind of person who will eat the same meal over and over again until it is gone! However, I understand some pickier eaters aren’t a huge fan of leftovers – so, how can you package leftovers in a new way to ensure no food waste? I recommend shredding your pre-cooked chicken and adding it to this chicken noodle soup recipe. Make shredded chicken street tacos or nachos!
Instant Pot Lavender Honey Roasted Chicken
Ingredients
- 4 lbs whole chicken
- 1 stick unsalted butter, softened
- 1/4 cup honey
- 2 tbsp The Spice Girl Kitchen French Seasoning
- 1 cup low-sodium chicken broth
- 6 cloves garlic, peeled and smashed
- 1/2 lemon
- The Spice Girl Kitchen Tri-Salt Blend, to taste
- cracked black pepper, to taste
Instructions
- Prep the chicken by removing the giblet bag from inside the chicken. Pat dry inside and out with paper towels. Using your hand or a spoon, loosen the skin from the meat - careful not to break the skin.
- In a small bowl, whip the butter using a whisk. Add the honey and French seasoning and whisk again to combine. Set aside.
- Place the rack that comes with the Instant Pot at the bottom and pour in your chicken broth.
- Add your garlic and half lemon inside of your chicken. Take your butter mixture and evenly spread it under the skin of the chicken. Add salt and pepper to the outside of your chicken to taste.
- Pressure cook on high for 24 minutes (or 6 minutes per pound of chicken). Once it's done, allow to pressure release fully (about 15 minutes). Preheat your oven to "broil" (500 ℉) while it releases - place the top rack in the center of the oven.
- Transfer chicken to a foil-lined sheet pan and broil for about 5 minutes or until skin is browned. Let rest for 10 minutes before slicing.
Notes
Leftovers
I am the kind of person who will eat the same meal over and over again until it is gone! However, I understand some pickier eaters aren't a huge fan of leftovers - so, how can you package leftovers in a new way to ensure no food waste? I recommend shredding your pre-cooked chicken and adding it to this chicken noodle soup recipe. Make shredded chicken street tacos or nachos!This post was all about Lavender Honey Roasted Chicken.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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