Ingredients

Scale

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

Instructions

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.

Notes

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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