Honey Lemon Lavender Roasted Chicken
Inspired by My Little Expat Kitchen
It’s Halloween tonight. I’m so enjoying the changing of the seasons, but the end of harvest is sort of a bittersweet thing for me. Harvest time is so fun, so many wonderful fresh vegetables and fruits and herbs. But then the frost comes and suddenly, it’s over. I bring my herb pots inside, so I still have fresh herbs, but for the rest, you settle for what you have harvested and then it’s gone. There will be no more. Winter is on its way.
My tiny lavender plants were in full bloom when the first frost came. We had several nights of frost so I knew there wasn’t any chance that they would survive. I went out and chopped off all the branches and flowers and … then decided to dig up the little one and see if it would grow inside over the winter.
But then I had all these fresh lavender leaves I needed to use. Lavender chicken was the first thing that came to mind. My good friend Google helped me find My Little Expat Kitchen‘s recipe for lavender chicken. I didn’t have time for marinading and such, so I totally made my own version of this chicken. I love it because it’s easy. You brown the chicken, throw it in a pan and bake it and there you go. Delicious chicken, quick, simple, and beautiful. My daughter agreed. I’m so glad she left a piece for me.
- 1/2 Tablespoon olive oil
- 3 - 4 chicken leg quarters (or other chicken pieces)
- 1/2 cup white wine
- 1 Tablespoon honey
- 10 cloves of garlic, peeled and halved
- Several sprigs of fresh lavender leaves
- 1 lemon, cut into slices, rind & seeds (mostly) removed
- Red Robin Seasoning and fresh ground pepper
- Preheat oven to 400 F. Heat an oven-proof skillet over medium heat, then add the olive oil and swirl around to coat the bottom of the pan. Fry the chicken till the skin is golden brown on both sides (not to cook the chicken, just to brown it).
- Remove the chicken from the pan, drain out the excess fat, add the wine and honey and swirl around to deglaze the pan. Arrange the chicken pieces in the pan, sprinkle with Red Robin Seasoning and pepper, then sprinkle with lots of lavender leaves and add the lemon slices on top.
- Set the pan in the oven and set a sheet of aluminum foil on top for 20 minutes. Remove the foil and let cook for another 20 - 25 minutes or until the juices of the chicken run clear when poked with a knife.
Rice or mashed potatoes (to soak up the lovely juices) along with roasted green beans or a salad pair beautifully with this chicken.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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