Lemon and Lavender Chicken
A sweet and savory marinade of lavender, honey, lemon and thyme turns chicken pieces into gorgeous, sticky, caramelized roasted goodness. Great at any time of the year but especially good when you need a reminder that spring is on its' way.
Yield: 5
Materials
- 10 pieces chicken (1 whole chicken, cut up or your favorite bone-in cuts)
For the Marinade
- 2 tbsp lavender, dried
- 4 tbsp olive oil, extra virgin
- 4 tbsp honey
- 2 sprigs thyme
- zest of 1 large lemon
- 1/4 cup lemon juice, freshly squeezed
- 1 1/2 tsp salt (or to taste)
Instructions
- Crush the lavender in a mortar and pestle (If you don't have one, place lavender in a bag and crush with rolling pin or heavy pan). Put the crushed lavender into a large bowl along with the remaining marinade ingredients.
- Stir or whisk well to combine. Add the chicken pieces and toss well to coat. Cover and leave to marinade for 30 minutes (at room temp) or up to four hours (in the refrigerator).
- When ready to roast, preheat the oven to 400°F (204°C). Place the chicken pieces in a roasting pan in a single layer, skin side up. Pour the marinade over the top. Roast for 20 minutes.
- Remove pan from oven, flip pieces over and baste the chicken pieces with the pan juices. Roast for 10 minutes. Remove pan and flip pieces again to crisp and brown the skin side. Roast for another 6-10 minutes, watching carefully for over browning.
- Allow chicken to rest for 5 minutes. Serve chicken with pan juices spooned over.
Notes
-over browning in spots can occur because of the honey. Watch it carefully after the 30 minute mark.
-Recipe adapted from The Little Paris Kitchen by Rachel Khoo
-Published 2012 by Penguin Books
-purchase the book here.