Lavender-Lemon Chicken

Lavender-Lemon Chicken

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

  1. 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. 
  2. 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.
  3. 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.
  4. Using tongs, turn the chicken pieces over.  Baste with the pan juice and roast for another 10 minutes. 
  5. 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. 
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