top of page
BDF prairie panorama.jpg

Regenerative Recipe:
Whole Roasted Chicken in Honey Garlic Marinade

By: Nora D'Antuono

A Thanksgiving tip for tastier food with no additional cooking:

​

  • Get to know a farmer. Attend a farmers market, buy local, or research the farm on your egg carton label.​

​

  • It is easy to forget a lot of care goes into growing food before it gets to the dinner table.​

​

  • Taking a moment to appreciate this on Thanksgiving could make that favorite side dish of yours even more delicious.​​​

JPEG image-B25CD36988F1-1.jpeg

A Thanksgiving recipe with ingredients from local farmers:

Whole Roasted Chicken in Honey Garlic Marinade

The Ingredients

  • 1 whole chicken (about 4 lbs), spatchcocked, from Blue Dasher Farm

  • 10 cloves of garlic, smashed, from Prairie Coteau Farm​

  • 1 white onion, chopped​

  • ⅓ cup of honey, from Blue Dasher Farm

  • 3 tablespoons of olive oil​

  • 3 tablespoons of dried lavender​

  • 2 bay leaves​

  • 3 fresh sprigs of thyme​

  • salt and pepper to taste​

  • fresh thyme, parsley and rosemary for topping (optional)​​​​

The Farms

The Instructions

  • Crush dried lavender in your hands to activate the essential oils.

  • Mix all ingredients together to create the marinade.

  • Massage marinade into the chicken, coating on all sides.

  • Marinate chicken in a large Ziplock bag. Refrigerate for at least six hours, but preferably overnight.

  • 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.

  • Let cool for 15 minutes, then top with the leftover marinade, fresh thyme, parsley and rosemary.

bottom of page