Regenerative Recipe:
Whole Roasted Chicken in Honey Garlic Marinade
By: Nora D'Antuono
A Thanksgiving tip for tastier food with no additional cooking:
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Get to know a farmer. Attend a farmers market, buy local, or research the farm on your egg carton label.​
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It is easy to forget a lot of care goes into growing food before it gets to the dinner table.​
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Taking a moment to appreciate this on Thanksgiving could make that favorite side dish of yours even more delicious.​​​
A Thanksgiving recipe with ingredients from local farmers:
Whole Roasted Chicken in Honey Garlic Marinade
The Ingredients
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1 whole chicken (about 4 lbs), spatchcocked, from Blue Dasher Farm
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10 cloves of garlic, smashed, from Prairie Coteau Farm​
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1 white onion, chopped​
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â…“ cup of honey, from Blue Dasher Farm
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3 tablespoons of olive oil​
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3 tablespoons of dried lavender​
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2 bay leaves​
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3 fresh sprigs of thyme​
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salt and pepper to taste​
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fresh thyme, parsley and rosemary for topping (optional)​​​​
The Farms
The Instructions
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Crush dried lavender in your hands to activate the essential oils.
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Mix all ingredients together to create the marinade.
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Massage marinade into the chicken, coating on all sides.
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Marinate chicken in a large Ziplock bag. Refrigerate for at least six hours, but preferably overnight.
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Remove the chicken from the marinade and roast chicken on both sides at 425F for 30 minutes each, until the thigh temperature reaches 165F. Save the leftover marinade.
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Let cool for 15 minutes, then top with the leftover marinade, fresh thyme, parsley and rosemary.
