When I first saw this recipe by Chef Julianna @ foodieonboard I knew this recipe would be good. I mean lavender, lemon and thyme – how fresh and summery! I tweaked her recipe just a little by using chicken breasts instead of thighs and adding more fresh thyme. This is absolutely delicious and is now a favorite. Give this recipe a try as you will not be disappointed 🙂
Chicken with Lavender, Lemon and Thyme
- chicken tenderloins for two
- 1 tbsp. dried lavender – I like to grind it up in my lavender grinder – do not use more as the lavender could be overpowering
- 2 large garlic cloves, minced
- 1 tsp. dried or 2 tsp. fresh thyme – I added more fresh leaves, maybe 3 tsp. total
- 2 tbsp. olive oil
- 2 tbsp. lavender honey – you can use regular honey but of course the lavender honey does add more flavor
- juice and zest of a lemon
Preheat the oven to 400°F. Place the breasts in a baking dish and season with salt and pepper. Combine the rest of the ingredients and pour over the chicken. Bake for 30-40 minutes. I served roasted red, yellow and blue potatoes and as Julianna suggested some good bread for dipping into this wonderful sauce. I cooked the potatoes at the same time and temperature as the chicken so this dinner was very easy to prepare.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/09/14/chicken-with-lav…-lemon-and-thyme/
My lavender plants are blooming for the second time, not as many flowers but still pretty especially alongside my calendulas. By the way, calendulas are a beautiful edible flower however they reseed like crazy and are very aggressive. There is a thyme plant at the end of the lavender but calendula have reseeded and are overwhelming the thyme. Decisions, decisions – I want the thyme plant and will let the calendulas bloom and then I will remove them.
My lavender in late spring/early summer – beautiful!!!