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Lemon-Lavender Chicken {Chit Chat Chomp-Inspired}

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.

Comments

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

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

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

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  4. 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! :)

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

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

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

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  6. 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!

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