Harpist -- Harp Technician
'Lyon & Healy and Salvi Certified' Harp Technician
Lemon Lavender Chicken
Very quick & easy, it can be made ahead. A perfect meal to serve for guests. The sauce is an intoxicating culinary experience of 'Classic French' cooking. Serve with french bread, couscous or mashed potatoes and a simple green salad.
1 Tbsp. dried culinary Lavender
2 Tbsp. Olive Oil
Zest of 1 Lemon
Juice of 1 Lemon
3-4 sprigs of Thyme - leaves pulled off stems or ½ tsp. dried thyme
2 Tbsp. Honey
4 large chicken thighs with skin and bone.
1 Tbsp. cornstarch -optional
Crush the lavender with a mortar and pestle. Put into to a large bowl. Add the olive oil, lemon zest and juice, thyme
and honey. Mix well. Add chicken pieces to the marinade and mix to coat well. Marinate for 30 mins or up to 4 hours.
Preheat oven to 400 F. Put chicken-skin side down into a roasting pan with the marinade. Roast for 20 mins. Turn chicken over with skin side up. Spoon juice over top-be sure some of the lavender leaves are on top too.
Continue to roast for another 25-30 mins. until chicken is cooked. (Internal temperature = 165 F. and juices run clear).
Place chicken onto a serving platter. Serve with the pan juices or make a gravy (below).
Gravy - Put the pan juices into a small pot. Mix together 1 Tbsp. cornstarch & 2 Tbsp. cold water. Add to the juices. Bring to a boil. Boil for @1 minute, stirring continuously. Serve with the chicken.