A really interesting way to cook chicken which we never thought of!

We spent last summer in Provence and in southern France they use lavender in everything from chocolate to soap. However, we never had it with chicken until we dined out in Cannes. We knew we had to try a recipe out on our own and we were not disappointed with the distinctive and delicious taste.

 

 

 Poulet au citron et lavande ( Lemon and lavender chicken)

 

 

Prep Time: 10 minutes
Resting Time: 30 mins- 4 hours
Cook Time: 45 minutes
Servings: 6

 

Ingredients:

2 Tbsps of dried lavender
1 lemon, zest and juice
2 sprigs of thyme
4 Tbsps of extra virgin olive oil 
4 Tbsps of lavender honey 
1 chicken, cut into 8-10 pieces
Pinch of salt

Directions

1.  Marinade: 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.