Lemon and Lavendar Chicken
10 pieces chicken (your choice, bone-in)
2 T. dried lavender
4 T. The Tasteful Olive Herbs de Provence infused olive oil
4 T. honey
2 sprigs thyme
zest of 1 large lemon
1/4 c. freshly squeezed lemon juice
1 1/2 t. fleur de sel (available at The Tasteful Olive)
Crush the lavender in a mortar and pestle. If you don’t have one, place the lavender in a zip top bag and crush with a rolling pin or a heavy pan. Put the lavender in a large bowl along with the oil, honey, thyme, lemon zest, lemon juice, and fleur de sel. Whisk well to combine. Add the chicken pieces and toss to coat. Cover and marinate at room temperature for 30 minutes or up to 4 hours in the fridge.
When ready to roast, heat the oven to 400. Place the chicken pieces in a roasting pan in a single layer, skin side up. Pour the marinade over the top. Roast for 20 minutes. Remove pan from the oven, turn the chicken pieces over, and baste with the sauce. Roast for 10 more minutes. Remove pan and flip pieces again to crisp and brown the skin side. Roast for another 6-10 minutes, watching carefully for over-browning. Allow chicken to rest for 5 minutes before serving with pan drippings.
Recipe slightly adapted from cookbooksonrepeat.com
