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 cookingwithauntjuju.com
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!!!