- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Thursday, April 4, 2013
Lavender & Lemon Chicken
For the marinade:
2 tbsp. dried lavender
4 tbsp olive oil
2 tbls honey
2 sprigs thyme( or strip the springs and use 1 tsp. thyme leaves)
finely grated zest and juice of 1 lemon
pinch of salt
1 chicken, cut into 8-10 pieces
a generous pinch of salt
Crush the lavender using either a mortar and pestle or a rolling pin. Put the crushed lavender into a gallon size plastic bag with the other marindade ingredients. Mix well and add the chicken pieces. Refrigerate for 30 mins to 4 hours.
Preheat the oven to 400 degrees. Put the chicken and marinade into a roasting pan and sprinkle with salt. Roast for 45 mins.. Turning the chicken pieces halfway through. Serve with the juices poured over or around.