- 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
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
