SAN DIEGO — When I used to work at a French restaurant in Pt. Loma in the 70's, this is an item on the menu I would always suggest and it was always a winner.
Lavender Lemon Chicken
- 2 Chicken Breasts, halved
- 4 Chicken Thighs
- 2 tbsp dried Lavender
- 3 - 4sprigs Fresh Thyme (garnish)
- ¼ cup Olive oil, maybe a little more
- ¼ cup Wildflower Honey
- 1 tbsp Garlic, minced
- 1 Lemon, zests & juiced
- 1 tbsp Kosher salt
Start by making the marinade. Crush the dried Lavender using a mortar and pestle or a rolling pin just enough to open up the buds to release the fragrance. In a bowl combine the Lavender, Olive oil, Honey, Garlic, Lemon zest & juice, transfer to a large zip-lock bag along with the Chicken and marinate for a least one hour and up to four.
Preheat the oven to 400°, arrange Chicken skin side down in a large baking dish, pour in the marinade, and sprinkle with half the Kosher salt. Bake for 10 - 12 minutes then turn the Chicken skin side up and sprinkle with remaining salt and bake for another 10 - 12 minutes. Feel free to add a little water if the sauce is drying out. The skin will start to get crispy with a slight char from the Honey.
Serve on a platter and pour the sauce from the baking dish over the top. If you have fresh Lavender in your garden use that to garnish the Chicken.
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