Lemon and Lavender Chicken

From The Little Paris Kitchen

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  tablespoons  dried lavender
• 4  tablespoons olive oil
• 4  tablespoons honey
• 2  sprigs thyme
• 1  lemon, juice and zest of
• 1  whole chicken, cut into 8-10 serving pieces
•  salt

Directions

1. Crush the lavender using a mortar and pestle or a rolling pin. Put the lavender in a large bowl with the honey, oil, thyme, lemon zest and juice. Mix well.
2. Place the chicken pieces in a large zip loc bag and pour the marinade over top, making sure all the pieces are coated. Allow to marinate for 30 minutes, or up to 4 hours.
3. Preheat the oven to 400°F Put the chicken and marinade into a roasting pan and sprinkle with salt. Roast for 45 minutes, turning the pieces over halfway through the cooking time. Chicken is done when the juices run clear when pierced with a skewer. Serve the chicken with the juices poured over.