Lemon Lavender Roast Chicken with Crispy Skin and Herbs

The lavender fields of Provence are unforgettable, and when you can’t visit them in person, using a touch of lavender in the kitchen brings a similar, evocative note to a dish. Used sparingly, lavender lends a delicate floral aroma that works well with both savory and sweet preparations—too much can overwhelm the palate, so keep it subtle. This lemon and lavender roast chicken is bright and summery; serve it with a crisp green salad and new potatoes for a simple, satisfying meal.

By Rachel Khoo
From The Little Paris Kitchen: Cooking with Rachel Khoo

Ingredients

• 1 whole chicken, cut into 8–10 pieces
• A generous pinch of salt

For the marinade:

• 2 tbsp dried lavender
• 4 tbsp olive oil
• 4 tbsp lavender honey or runny honey
• 2 sprigs thyme
• Finely grated zest and juice of 1 lemon

Method

To make the marinade:
Gently crush the dried lavender with a mortar and pestle or a rolling pin to release its oils. Combine the crushed lavender with olive oil, honey, thyme, lemon zest and lemon juice in a large bowl. Stir until fully blended.

To make the dish:

1. Place the chicken pieces in a large plastic container or bowl. Pour the marinade over the chicken, turning pieces so they are evenly coated. Cover and refrigerate for 30 minutes, or up to 4 hours for a deeper flavor.
2. When ready to cook, preheat the oven to 400°F (200°C). Transfer the chicken and any remaining marinade to a roasting pan and sprinkle with the salt. Roast for about 45 minutes, turning the pieces halfway through cooking to ensure even browning. Pierce the thickest part of the meat with a skewer—juices should run clear when the chicken is cooked through.
3. Remove from the oven and spoon the pan juices over the chicken before serving. This dish pairs well with boiled new potatoes and a fresh green salad to complement the lemon and lavender notes.