Somebody just has to invent a smell application for computers! You know the one where, with the stroke of a key you can smell exactly what your blogger friend has just whipped up in her kitchen!?Because if this did exist, reading this recipe you wouldn’t be able to stop hitting that key! Honestly folks, this is the most intoxicatingly fragrant recipe that has come out of my kitchen in years. Whenever I make it I don’t want that fragrance to stop. I would bottle it if I could; it’s that addictive!
I had never thought of putting lavender in a chicken recipe, but this one is paired with lemon and fresh thyme to boot, and it is over-the-top sumptuous. I can credit Rachel Khoo for this one. If you haven’t perused her gorgeous cookbook, “My Little Paris Kitchen”, you really must. I have recently purchased it and I can’t wait to try more of her exquisite recipes.
I served this up with some oven-roasted fingerling potatoes and some lightly steamed, fresh green beans. My husband and I oohhed and awed over this meal for days afterward and I am certain you will too! That’s why I am bringing a gigantic platter of this divine concoction over to Fiesta Friday, hosted by our hostess par excellence, Angie, of The Novice Gardener. Can you believe that she has been hosting us for 32 Fridays now? Angie, you are just so awesome, and I can’t believe your stamina!
One note: I was worried about finding “culinary” lavender. I assume that it is just free of any pesticides and has been cleaned somehow. I was so happy to find it at my local supermarket, in with all of the regular spices.
Lemon Lavender Chicken
4 boneless, skinless chicken thighs
1 tablespoon dried culinary lavender, crushed
2 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons fresh (I recommend the fresh)
2 tablespoons olive oil
2 tablespoons honey (see if you can find lavender honey)
juice and zest of one lemon
Pre-heat the oven to 400°F. Sprinkle the chicken thighs with salt and pepper and place in a baking dish.
Combine the rest of the ingredients in a bowl. Mix together and pour over the chicken. Bake for 35 – 40 minutes.
Serve with some oven roasted baby potatoes, scalloped potatoes or mashed and a green salad. Pass some rustic, crusty bread to mop up the sauce – you really won’t want to waste it! Do trust me on that one!