Chamomile Roast Chicken
Roasted in pieces upon a bed of alliums, this spring chicken is a dinner party dream come true.
Los Angeles baker and caterer Loria Stern incorporates concentrated floral flavors into both sweet and savory dishes using dried flower infusions. Golden chicken, roasted over a bed of chamomile-scented alliums, makes for an unexpectedly elegant spring supper. Look for dried chamomile flowers in Latin American or Middle Eastern markets, or in the tea section of your local grocery store. If all else fails, order them online from Kalustyan's.
Select a wide roasting pan that will allow the pan juices to concentrate and intensify as the bird cooks.
Read more about Stern’s botanically-inspired recipes in “Loria Stern’s Floral Kitchen.”
- 3 tbsp. dried chamomile flowers, or substitute 6 chamomile tea bags
- 1 5–6 lb. chicken, cut into 8 pieces
- 2 large leeks (1 lb.), halved lengthwise, rinsed thoroughly, and cut into 2-in. pieces
- 1 large onion (14 oz.), peeled and coarsely chopped
- 1⁄4 cup extra-virgin olive oil, divided
- Kosher salt
- 3 tbsp. fresh lemon juice
- 1 cup dry white wine
- 2 tbsp. fresh chamomile flowers, for garnish (optional)