Chicken with Lavender, Lemon and Thyme

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.

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My lavender in late spring/early summer – beautiful!!!

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23 thoughts on “Chicken with Lavender, Lemon and Thyme

  1. Your pictures are beautiful. I love the contrast of orange and purple. I have never cooked with lavender. Not sure about the essence of it in my food? I am a lover of thyme and chicken though.

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  2. That’s two ringing endorsements for lavender chicken! I wonder if my husband would be brave enough to try this with me? I may just have to make it and put it on his plate one evening to surprise him. 🙂

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    • Just do not tell him Ngan 🙂 Unlike most herbs I am careful with lavender – just always use the amount specified and I like to grind lavender up so it is spread throughout the recipe – you cannot tell it is there or even taste it. It just enhances the flavor of the sauce!

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  3. Ahhh…you beat me to it [It’s at the top of my list of things to make]…though I’m glad to see another endorsement for this chicken! The flavors sounds simply delicious. Your version looks amazing, Judi, and fabulous photos, too!

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  4. Hey Judi! I am so excited that you made this chicken recipe and that you liked it!! Every time I tell someone about it, they can’t get over the idea of the lavender, but I’m really glad that you did! I like your tweaks and I will try them the next time that I make this recipe, which will be really soon, as it seems that many friends have gifted me with lavender lately! 😀

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  5. I have been cooking with herbs a long time and I love the fresh flavor they give to recipes. Lavender, thyme and basil are big favorites. Thanks for sharing your recipe and by the way I ordered the book you mentioned and it is on its way. At first I thought it was a book by David Lebovitz which I have already 🙂

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