Lemon and Lavender Chicken

 

"We keep moving forward, opening new doors, and doing new things, because we're curious and curiosity keeps leading us down new paths." (Walt Disney)

 

Hello my lovely friends!

Today I was feeling cheffy and when I do this is usually my go to recipe because it is simple, but oh so good.

 

Lemon and Lavender Chicken (by Rachel Khoo)

Ingredients

1 tablespoon dried lavender

1 lemon, zest and juice

2 sprigs of thyme, leaves pulled off stem

2 tablespoons olive oil

2 tablespoons honey

2 pieces of bone-in, skin-on chicken, either breast or leg

Pinch of salt

 

 

Directions

1. Crush lavender using either a mortar and pestle or a rolling pin. In a large bowl, combine crushed lavender, oil, honey, thyme, and lemon zest and juice. Mix well. Add chicken pieces and spoon marinade over chicken until well coated. Cover and marinate for 30 minutes (or up to 4 hours).

   

2. Preheat oven to 400°F. Put chicken and marinade into roasting pan. Sprinkle tops of chicken with salt. Roast chicken for 45 minutes, turning pieces over halfway. Cook chicken until it has an internal temperature of 165°F or when thickest part is pierced with a skewer, the juices run clear (not red or pink). Serve chicken with cooking juices poured over and around.

 

    I served it with wild rice and green beans. YUM! 

 

Thank you so much for stopping by.

I wish you a good morning, afternoon or evening wherever you are.

Until next time… Adios!