- 1 chicken (1.3kg)
- 1 bunch of lavender
- 500ml Les vergers Boiron Apricot puree
- 200g sugar
- 2tbsp sherry vinegar
- As required, Salt
- As required, Pepper
Whole Roast Chicken, Apricot, Lavender recipe by Adam Handling
Whole Roast Chicken, Apricot, Lavender recipe by Adam Handling
To get your free sample of Les Vergers Boiron fruit puree, email: [email protected]
Ingredients
Method
• To make the glaze bring the sugar, puree and vinegar to the boil
• Brush on the chicken, and bake in the oven at 250°C for 40mins
• Re-glaze every 5mins
• For the last 5mins, sprinkle with fresh lavender
• Rest the chicken for 30mins
• Reflash in the oven for 3mins at 250°C
• Carve up and enjoy
• You can use the glaze for extra sauce
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
