Preparation time
10 minutes
Resting time
30 minutes–4 hours
Cooking time
45 minutes
Serves
4 – 6 as main course
The lavender fields in Provence are a spectacular sight, but if you can’t make it to see them, I think that using a little lavender in your cooking is probably the next best thing. In moderation, lavender tastes delicious in both savory and sweet dishes, but don’t use too much or they’ll start tasting like granny’s soap. A crisp green salad and some boiled new potatoes are a great match for this summery dish.
By Rachel Khoo
From The Little Paris Kitchen: Cooking with Rachel Khoo
Ingredients
- 1 chicken, cut into 8–10 pieces
- a generous pinch of salt
FOR THE MARINADE:
- 2 tbsp dried lavender
- 4 tbsp olive oil
- 4 tbsp lavender honey or plain runny honey
- 2 sprigs of thyme
- finely grated zest and juice of 1 lemon
Method
TO MAKE THE MARINADE:
Crush the lavender using either a mortar and pestle or a rolling pin. Put the crushed lavender into a large bowl with the oil, honey, thyme, lemon zest, and juice. Mix well.
TO MAKE THE DISH:
- Place the chicken pieces in a large plastic container. Pour the marinade over the chicken and make sure all the pieces are well coated. Cover and leave to marinate for 30 minutes (or up to 4 hours).
- When you are ready to cook, preheat the oven to 400°F. Put the chicken and marinade into a roasting pan and sprinkle with the salt. Roast the chicken for 45 minutes, turning the pieces over halfway. To check if the chicken is done, pierce the thickest part of the flesh with a skewer—the juices should run clear, not red or pink.
- Serve the chicken with the cooking juices poured over and around.
