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Lavender-Lemon Chicken

Both fresh and dried lavender are extremely aromatic. Lavender has a musky, slightly perfumed taste and goes particularly well with lemon and thyme. Herbes de Provence is a mixture of lavender, thyme, savory, basil and fennel and is good sprinkled on just about any kind of meat or fish. This chicken smells as good as it tastes.

Serves 8

5 pounds chicken, cut into serving pieces

1/4 cup dried lavender (dried lavender is available at health food stores and specialty food markets, as well as some farmers markets)

5 cloves garlic, minced

3/4 cup good olive oil

1/4 cup fresh lemon juice

Zest of 1 large, or 2 small, lemons

1 tablespoon fresh thyme leaves, minced

Salt and pepper to taste

Sprigs of fresh lavender

For marinade, mix together all ingredients except chicken.

Place chicken in a large, nonreactive bowl and pour marinade over it. Cover and refrigerate for 4 to 6 hours, turning 2 or 3 times.

Prepare grill and when ready, place chicken pieces over direct fire to quickly sear on each side. Then move to sides of grill, cover and cook by indirect heat until cooked through, turning once. This will take about 10 minutes per side. This chicken can also be cooked in the oven at 375 degrees.

Serve hot or at room temperature, garnished with sprigs of fresh lavender.

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