Beekmans Lavender Rosemary Chicken Recipes

ROASTED CHICKEN WITH ROSEMARY

Steps:

• In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

BEEKMAN'S LAVENDER - ROSEMARY CHICKEN

Steps:

• Pre-heat oven at 325°F.
• Combine the vinegar, sage honey, lavender, rosemary, pressed garlic, lemon juice and olive oil in a mixing bowl.
• Warm slightly if needed to blend.
• Gently pound the chicken breasts into a consistent thickness, approximately 1/4 inch.
• Place marinade and pounded chicken in Ziploc bag.
• Refrigerate for 2-4 hours.
• After the chicken has sufficiently marinated, remove from bag and lay skinned side down on flat surface.
• Salt and pepper and cover with a layer of ricotta cheese
• Place 1-2 oz of thinly sliced pancetta over the ricotta cheese
• Tightly roll the chicken breast.
• Bake covered in the oven for 25 minutes at 325°F.