Dr. Jeannie Jacobs, a wife, mother and former OB/GYN turned lifestyle maven, embodies the ethos of living life on one’s own terms. Her journey includes writing an interactive cookbook, “Welcome To My Table.” Dr. Jacobs’ recipes include a journey into Southern hospitality that was inspired by Dr. Jacobs’ family traditions. Honey Lavender Roasted Chicken with Citrus Herb Butter is a recipe from Dr. Jacob’s cookbook. It is a family recipe passed down to her by her Grandma Mammie.
Dr. Jacobs’ curated book combines beautiful photography, comforting meals, joyful stories, and practical hosting tips that help you create moments worth remembering. Tablescapes are included in the cookbook that honors the moments when individuals gather with others as guests in a host’s home. It consists of a host of recipes for holiday meals, including Thanksgiving.
Some cooks could use a creative boost to prepare memorable meals. QR codes can be scanned with a smartphone to access more information about some of Dr. Jacob’s recipes, which leads to a video demonstrating how to prepare them. Welcome to Dr. Jacobs’ elegant table— a place where delicious food brings people together.
Serves 4-6
INGREDIENTS
1 whole chicken (4-5 lbs)
¼ cup honey
1 tablespoon dried culinary lavender 1 lemon, halved
1 orange, halved
For the Citrus Herb Butter:
½ cup unsalted butter, softened
2 tablespoons fresh herbs
(chopped thyme, rosemary, parsley)
1 teaspoon kosher salt
½ teaspoon black pepper
INSTRUCTIONS
1. Prepare the Chicken:
Preheat the oven to 375°F (190°C).
In a small bowl, mix softened butter
with chopped herbs, salt and black
pepper.
Pat the chicken dry with paper towels.
Using your fingers, gently loosen the
skin over the breast and thighs. Rub
half of the butter mixture under the
skin and the remaining butter all over
the outside of the chicken.
2. Stuff and Glaze the Chicken:
Stuff the chicken cavity with lemon and
orange halves to infuse flavor.
Tie the legs together with kitchen
twine for even cooking.
In a small bowl, mix honey with dried
lavender. Brush the honey mixture
evenly over the chicken.
3. Roast the Chicken:
Place the chicken on a rack in a
roasting pan (or a bed of sliced onions
for elevation).
Roast for 1.5 to 2 hours, basting
occasionally with pan juices.
Check for doneness: The internal
temperature should read 165°F in the
thickest part of the thigh.
If the skin browns too quickly, tent
loosely with foil to prevent burning.
4. Rest and Serve:
Remove the chicken from the oven and
let it rest for 15 minutes before
carving.
Serve with roasted lemon halves for
squeezing and garnish with fresh
lavender sprigs.
PRO TIPS FOR SUCCESS:
Loosen the Skin Carefully: This ensures the citrus herb butter flavors the meat directly, keeping it moist.
Let the Chicken Rest Before Carving: This allows the juices to redistribute for a tender and juicy texture.
Use a Meat Thermometer: Insert it into the thickest part of the thigh without touching the bone for an accurate temperature reading.
SERVING SUGGESTION:
Pair with roasted root vegetables, garlic mashed potatoes or a crisp arugula salad for a well-rounded meal.