Skip to main content

Lemon-Lavender Chicken {Chit Chat Chomp-Inspired}

By
Now that my July SRC reveal for Chit Chat Chomp has been posted, I decided to post the recipes I made, separately, so they're searchable - because they were all delicious! Enjoy.
Lemon-Lavender Chicken
From Chit Chat Chomp - I'm glad I realized - before I popped these in the oven - that Leigh's recipe was written in celsius...or I would have had raw chicken and hungry boys. Also, I doubled the thyme and doubled the lemon. It was perfect!


3 pounds of chicken (I used all drumsticks)
2 T dried lavender
4 T olive oil
4 T runny honey (I used a local buckwheat honey)
5 sprigs of thyme
finely grated zest and juice of 2 lemon
a generous pinch of salt

Crush the lavender using a mortar and pestle. Combine with the oil, honey, thyme, lemon zest and juice and mix well.  Add the chicken pieces and marinate for at least 30 minutes (mine sat for 90 minutes).

When ready, preheat the oven to 395 degrees F and put the chicken and marinade into a baking dish and sprinkle with a generous pinch of salt.  Roast the chicken for 30 minutes, covered with foil. Uncover, turn pieces, and roast for an additional 25-30 minutes.
Labels:

Comments

  1. DelishhhJuly 7, 2013 at 9:34 PM

    Mmm this looks fabulous. Have to save this for a future dinner.

    ReplyDelete
  2. LisaJuly 7, 2013 at 10:08 PM

    I never would have thought to use lavender for chicken. That combo sounds so beautifully delicious.

    ReplyDelete
  3. AngelaJuly 8, 2013 at 5:57 AM

    I think lavender can be wonderful (if used sparingly). I have a lavender salt I love.

    ReplyDelete
  4. Debra EliotseatsJuly 8, 2013 at 6:42 AM

    I love cooking with herbs especially in an unusual way. :) I made the port jam with blackberries and will post it tomorrow with a shout-out to YOU! :)

    ReplyDelete
    Replies
    1. Camilla M. MannJuly 8, 2013 at 8:50 AM

      Can't wait to see your port jam with blackberries post! I made blackberry jam with rose petal-infused water yesterday.

      Delete
  5. Evelyne CulturEatzJuly 8, 2013 at 9:53 AM

    Really interesting combo the lemon and lavender. I love lavender. Will have to try as it looks awesome!

    ReplyDelete
    Replies
    1. Camilla M. MannJuly 8, 2013 at 11:58 AM

      I know! I just picked up some lemon-lavender tea, too!

      Delete
  6. AnonymousJuly 8, 2013 at 6:48 PM

    Looks delicious, Camilla. I planted a lavender plant last year, so I'm always looking for new ways to incorporate it into my cooking. Great pick!

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more