Honey, Lemon and Lavender Chicken

This dish is based off Rachel Khoo’s (a la “Little Paris Kitchen”) recipe “Poulet au citron et lavande”.  Basically roast chicken with a honey lemon marinade with lavender.

Side note:  I’ve already spelled lavender “lavendar” about 5 times.

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Honey, Lemon and Lavender Chicken

  • 1 tbs dried lavender (the store didn’t have any, so I used a few drops of lavender oil I had in the pantry)
  • 3 tbs honey
  • 3 tbs olive oil
  • a few sprigs of thyme
  • zest and juice of a lemon
  • chicken parts
  • salt and pepper

Okay, it’s time to butcher your first whole chicken!  First I watched THIS video:  http://www.youtube.com/watch?v=pEW4uFzKm4k

Cut your wing tips off, remove the rest of the wings, then each thigh, and last but not least, dissect out the breasts.  Get it?  Got it?  Good.  You should now have these lovely parts:

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Set aside the carcass and wings for STOCK!

Combine the lavender, honey, olive oil, thyme, zest and lemon juice and whisk together.

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Dump this marinade into a plastic bag with the chicken and shake it around to toss and coat.

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Let this sit in the fridge anywhere from a half hour to 3 or so hours.  Everyone knows, the longer the better.

Preheat your oven to 400.  Place the chicken in a roasting pan, sprinkle some salt and pepper on top, and dump the extra marinade on top and let it pool at the bottom of the pan.  If you can keep it from burning (I didn’t have much success with this because I don’t have a proper roasting pan), the juices will all collect and happily marry together.

Cook for 40 minutes, turning once (you should get a nice golden brown), and remove.  Make sure it’s cooked through by either using a thermometer (165 degrees for poultry) or by piercing a thigh/leg at the thickest point and checking the coloring of the juices.  Pink is evil in more ways than one.  They should be clear.

I was intrigued in the grocery store by so called “pencil asparagus” which is super thin, and figured it’d be a good green side.  I just tossed the asparagus with a clove of chopped garlic and a drizzle of olive oil.

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Stick that in the toaster oven at 350 for 10 minutes or so, moving them around every so often to get them to cook evenly.  They should come out tender but not super floppy.

I then proceeded to cheat and heat up some couscous my roommate brought home.  Stick it all on a dish and ENJOY.

2 thoughts on “Honey, Lemon and Lavender Chicken

  1. I would NEVER attempt cutting up a chicken. I see Ina do it all the time but I’d massacre it for sure in addition to my hands. That looks delicious. I love lavender in things.

  2. Pingback: Chicken Stock | The Girl Who Ate

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