Lemon and Lavender Chicken |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From The Little Paris Kitchen Ingredients:
2 tablespoons dried lavender |
4 tablespoons olive oil |
4 tablespoons honey |
2 sprigs thyme |
1 lemon, juice and zest of |
1 whole chicken, cut into 8-10 serving pieces |
salt |
Directions:
1. Crush the lavender using a mortar and pestle or a rolling pin. Put the lavender in a large bowl with the honey, oil, thyme, lemon zest and juice. Mix well.
2. Place the chicken pieces in a large zip loc bag and pour the marinade over top, making sure all the pieces are coated. Allow to marinate for 30 minutes, or up to 4 hours.
3. Preheat the oven to 400°F Put the chicken and marinade into a roasting pan and sprinkle with salt. Roast for 45 minutes, turning the pieces over halfway through the cooking time. Chicken is done when the juices run clear when pierced with a skewer. Serve the chicken with the juices poured over.
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