Ingredients
1 tablespoon dried lavender
1 lemon, zest and juice
2 sprigs of thyme, leaves pulled off stem
2 tablespoons olive oil
2 tablespoons honey
2 pieces of bone-in, skin-on chicken, either breast or leg
Pinch of salt
Preparation
Preheat oven to 400°F.
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).
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. Serves 2.
