Wednesday, June 29, 2016

Lavender, Lemon & Honey Marinated Chicken

I loved visiting a nearby Lavender Farm in Iowa called Moonstone. They allowed visitors to pick their own Lavender from their field.  They had culinary and fragrant varieties of lavender growing there as well as a fun gift shop to visit. I picked up a few pamphlets filled with lavender recipes.

I made this chicken last night and served it with basmati rice and a salad.

Lavender, Lemon & Honey Marinated Chicken
Adapted Recipe from the book Little Paris Kitchen


1 tablespoon dried lavender 
2 cloves of garlic smashed
1 lemon, zest and juice
2 sprigs of thyme, leaves pulled off stem

4 tablespoons olive oil

2 tablespoons honey

8 pieces of bone-in, skin-on chicken thighs

Pinch of salt
Fresh black pepper


  1. Crush lavender using either a mortar and pestle or a rolling pin. In a large bowl, combine crushed lavender, oil, honey, thyme, garlic and lemon zest and juice. Mix well. Add chicken pieces and spoon marinade over chicken until well coated. Cover and marinate for 60 minutes (or up to 4 hours).
  2. Preheat oven to 350°F. Put chicken and marinade into roasting pan. Sprinkle tops of chicken with salt and pepper. 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. Serve with Bread or Rice. 

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