Recipe // lavender honey chicken
Ingredients
6-8 pieces of chicken (we used drums and thighs, but after making it, we think we prefer using boneless thighs)
Marinade
1 heaped Tbsp dried food grade edible lavender (it's important that the lavender if food-grade, not the stuff you put in potpurri)
2 garlic cloves, mashed
The leaves of 2-3 sprigs of fresh thyme
4 Tbsp olive oil
1/4 c honey
1 lemon (zest and juice)
Freshly ground black pepper
Directions
- Blend all the items in a food processor (you could also use a mortar and pestle to crush the dry ingredients together but we were too lazy). Place chicken in plastic bag and pour in the marinade so that it covers the chicken. Refrigerate for at least an hour (though the more it marinades, the better).
- After a few hours, remove marinaded chicken from fridge and let it come to room temperature
- Preheat your oven to 390 F
- Place the marinated chicken in a large roasting tray, drizzle the marinade on top and add salt to taste. Place the pan on the middle rack of the oven and roast the chicken for 40-45 minutes, until the chicken takes on a golden brown color and the skin becomes crispy and caramelized.
- Once the chicken is roasted, remove from the oven and set aside.
- Using the chicken drippings at the bottom of the roasting tray -- add a bit of water (or wine, or whatever liquid you want to use) and deglaze the pan to create some gravy. The juice is soooo good.
**We ate our chicken with a side of roasted rosemary and olive oil fingerling potatoes drizzled with the chicken gravy from above. So. Good..