When spring lavender season rolls around, make this recipe. Combine with a little honey and lemon, lavender adds a delicate, almost savory backdrop for a simple dish of roasted chicken.
Ingredients
- 1½ - 2lbs chicken leg and thigh pieces
- 1 tbsp fresh lavender buds
- 2 tbsp extra-virgin olive oil
- 2 tbsp honey
- 1 tbsp fresh thyme leaves
- Zest of ½ a lemon
- 2 tbsp lemon juice
- ¾ tsp salt, plus more to taste
Preparation
- Crush the lavender in a mortar and pestle. You can also place the buds in a bag and crush them with a rolling pin. Transfer the crushed lavender to a large bowl along with the olive oil, honey, thyme, lemon zest, lemon juice, and salt. Whisk well to combine.
- Add the chicken pieces to the lavender mixture and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes and up to four hours.
- Preheat the oven to 400°F. Lightly butter a roasting pan. Place the chicken pieces in the pan in a single layer, skin side up. Pour the marinade overtop and roast for 20 minutes.
- Using tongs, turn the chicken pieces over. Baste with the pan juice and roast for another 10 minutes.
- Turn the pieces over one more time and roast for another 5 minutes. Heat the broiler to high and broil for another 2 minutes. Remove the chicken from the oven and allow to rest for 5 minutes. Dress with the pan juices just before serving.
