POULET AU CITRON ET LAVANDE (LEMON AND LAVENDER CHICKEN ...
An aromatic chicken dish by Rachel Khoo. Inspired by the fields of Provence, this lemon and lavender chicken recipe is perfect served with buttery new potatoes.
Provided by Rachel Khoo
Yield Serves 4-6 as a main course
Number Of Ingredients 1
Steps:
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.
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 200°C. Put the chicken and marinade into a roasting tin and sprinkle with a generous pinch of 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. A crisp green salad and some boiled new potatoes are a great match for this summery dish.
Preparation time: 10 minutes. Resting time: 30 minutes-4 hours. Cooking time: 45 minutes.
LEMON AND LAVENDER CHICKEN | MY LITTLE PARIS KITCHEN
A sweet and savory marinade of lavender, honey, lemon and thyme turns chicken pieces into gorgeous, sticky, caramelized roasted goodness. Great at any time of the year but especially good when you need a reminder that spring is on its' way.
Provided by admin
Categories Main Course
Prep Time 10 minutes
Cook Time 40 minutes
Yield 5
Number Of Ingredients 8
Steps:
- Crush the lavender in a mortar and pestle (If you don't have one, place lavender in a bag and crush with rolling pin or heavy pan). Put the crushed lavender into a large bowl along with the remaining marinade ingredients.
- Stir or whisk well to combine. Add the chicken pieces and toss well to coat. Cover and leave to marinade for 30 minutes (at room temp) or up to four hours (in the refrigerator).
- When ready to roast, preheat the oven to 400°F (204°C). Place the chicken pieces in a roasting pan in a single layer, skin side up. Pour the marinade over the top. Roast for 20 minutes.
- Remove pan from oven, flip pieces over and baste the chicken pieces with the pan juices. Roast for 10 minutes. Remove pan and flip pieces again to crisp and brown the skin side. Roast for another 6-10 minutes, watching carefully for over browning.
- Allow chicken to rest for 5 minutes. Serve chicken with pan juices spooned over.
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