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Roasted Adagio Earl Grey and Lavender Tea and Honey Chicken

Jamie Parchman TeaChef Level 2

Wonderful aromatic twist to Chicken. The addition of Earl Grey and Lavender tea takes this humble entrée to a whole new level. Because this tea pares so beautifully with honey it leaves the skin beautifully golden brown and crispy.

Prep time includes cooking. Just prep is about 30 minutes.

2 h 30 m 6


  • 1 Orange
  • 1 Lemon
  • 1/2 Cup Honey
  • 1/4 teaspoon Red Pepper Flakes
  • 2 Tablespoons plus 1 teaspoon Adagio's Earl Grey and Lavender Tea
  • 1 Roasting Chicken, 5-6 pounds
  • 2 1/2 teaspoons salt, divided
  • 1 1/4 teaspoon Black pepper, divided
  • 2 Tablespoon Butter, sliced into 6 – 1 teaspoons squares


Preheat oven to 400 degrees F.

Zest 2 teaspoons of zest from orange and squeeze 1/4 cup of Juice. Cut all of the orange parts (including parts that you zested and juiced) in to 1-inch chunks. Repeat process with lemon zesting 1 teaspoon of zest and squeezing two Tablespoons of juice. Cut this into chunks also. Set them aside.

In small saucepan stir together honey, orange zest and juice, lemon zest and juice, Red Pepper Flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper over medium heat until just starts to boil lightly. Remove from heat and add 2 Tablespoons of Adagio Earl Grey and Lavender Tea leaves. Steep for 5 minutes. When finished steeping Strain into small bowl. Holding strainer over the bowl gently press tea leaves with the back of a spoon to release and trapped liquid. Set this glaze aside.

Unwrap chicken and remove parts in cavity. Discard parts or set aside for another recipe. Rinse chicken inside and out. Salt inside of chicken with 1 teaspoon of salt and sprinkle in ½ teaspoon Black Pepper. Loosen skin over breast by running your finger between skin and meat. Place 3 butter pats in a row under skin over breast on each side. Sprinkle outside of chicken with remaining 1 teaspoon of salt and ½ teaspoon Black pepper. Put chicken in small roasting pan or baking pan large enough to hold chicken with 2-inch-deep sides. Fill cavity of chicken with Lemon and orange chunks.

Place chicken in 400-degree preheated oven for 15 minutes. Reduce heat after 15 minutes to 350 degrees F and loosely tent with Aluminum foil. Continue to roast for 15 minutes per pound (5 Pounds = 1 hour and 15 minutes or 6 pounds = 1 hour and 30 minutes). Remove tenting after roasting to this point. Baste chicken with 1/3 of the reserved tea glaze mixture. Bake 10 more minutes. Baste again after this 10 minutes, with 1/2 of the remaining tea glaze mixture. Bake 10 more minutes. Add the last teaspoon of Earl Grey and Lavender Tea to remaining glaze. Baste chicken with the tea and glaze mixture. Finish roasting a final 5 minutes. Temperature checked in the fattest part of the chicken should be 160 degrees F. Remove chicken from oven and rest 10 minutes before carving.

Serves 8

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