Best Lavender Chicken Recipes

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LAVENDER AND HONEY ROASTED CHICKEN



Lavender and Honey Roasted Chicken image

I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn't burn.

Provided by Annacia

Categories     Whole Chicken

Time 1h30m

Yield 1 whole chicken

Number Of Ingredients 9

1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
1/2 cup honey
1 1/2 teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
1/4 cup aged balsamic vinegar
1 whole roasting chicken (chicken pieces, or smaller poultry such as a poussin, quail or cornish hen)

Steps:

  • Combine all ingredients in a non-reactive bowl and stir thoroughly.
  • Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
  • Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
  • [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].

LAVENDER, LOVAGE AND LIME ROAST CHICKEN WITH HONEY



Lavender, Lovage and Lime Roast Chicken With Honey image

A delectable and elegant way of cooking a whole chicken for a special dinner party or for Sunday lunch! I have also cooked this chicken to take on a picnic - it is wonderful cold, AND in sandwiches or salads. Try to use an organic reared chicken - the flavour is more superior than a poor factory/battery farmed chicken - and, you will be doing your "bit" to stamp out this unnatural way of rearing poultry.

Provided by French Tart

Categories     Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 small limes or 1 small lemon, finely chopped, pips removed
1 small onion, finely chopped
2 -3 garlic cloves, crushed
100 g butter, softened
1 (2 -3 kg) roasting chickens
4 sprigs lovage or 4 stalks celery & leaves, roughly chopped
1 tablespoon lavender flowers
50 ml olive oil
2 tablespoons lavender honey
salt & freshly ground black pepper
lavender, and lovage sprigs (to garnish)

Steps:

  • Preheat the oven to 190C, 400F, gas mark 5.
  • Combine the lime(lemon), onion and garlic with the butter. Stuff half of this under the skin of the chicken, working carefully under the skin of the breast. Put the remaining flavoured butter inside the bird, with the chopped lovage (celery stalks/leaves) and the lavender flowers. Secure the skin over the neck with a skewer and put the chicken in a roasting tray.
  • Combine the olive oil and honey in a pan and heat gently so the honey liquefies. Stir, then pour over the chicken. Season well.
  • Roast for 45 minutes per kg plus 20 minutes, basting every 20 minutes or so.
  • If the chicken seems to be browning too quickly, cover it with foil half way through cooking. To test whether the chicken is cooked, pierce it with a skewer in the thickest part. If the juices run clear, it is cooked. Leave to stand, covered with foil, for 20 minutes before carving.
  • Garnish with lavender and lovage sprigs.
  • Carve at the table and serve with the pan juices, green beans and apple & potato purée.

Nutrition Facts : Calories 1367.9, Fat 110.3, SaturatedFat 36.9, Cholesterol 418.4, Sodium 518.9, Carbohydrate 3.9, Fiber 0.8, Sugar 1.1, Protein 86.3

AUBERGE FRENCH LAVENDER MARINADE FOR BEEF, LAMB OR CHICKEN



Auberge French Lavender Marinade for Beef, Lamb or Chicken image

A wonderful marinade for beef, lamb or chicken; this marinade is suffused with the flavours and smells of summer, minus the sound of the bees buzzing! Allow the meats to marinate all day or overnight for a more pronounced flavour as well as being extra moist and juicy. Culinary lavender essence can be bought at specialist cook's shops online or at your local lavender farms. If you cannot get hold of culinary lavender essence, use a handful of lavender flowers, lightly crushed.

Provided by French Tart

Categories     European

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

4 tablespoons olive oil
2 tablespoons lavender honey
5 drops lavender, cooking essence (or lavender flowers, crushed)
one crushed garlic clove
juice of half a lemon
salt and pepper

Steps:

  • Mix all the marinade ingredients together and brush over beef, lamb or chicken. Allow the meat to marinate in the marinade for 2 hours minimum and then cook as required.
  • This marinade is great for the barbeque. If making ahead, store in a covered bottle or jar and keep in the fridge until required.

Nutrition Facts : Calories 79.6, Fat 9, SaturatedFat 1.2, Sodium 0.2

LAVENDER MARINADE FOR CHICKEN OR FISH



Lavender Marinade for Chicken or Fish image

Make and share this Lavender Marinade for Chicken or Fish recipe from Food.com.

Provided by auntchelle

Categories     < 15 Mins

Time 7m

Yield 4 serving(s)

Number Of Ingredients 8

6 stalks fresh lavender blossoms
2 teaspoons orange zest, finely grated
2 garlic cloves, crushed
2 teaspoons honey
flaked sea salt
30 ml olive oil
2 teaspoons fresh thyme, chopped
2 teaspoons fresh marjoram, chopped

Steps:

  • Strip all flowers from the stems. Place in a bowl and add the orange zest, garlic, honey and salt, to taste. Combine well. Add the olive oil and herbs and mix.
  • Spread mixture over chosen meat. If the fish or chicken is very thick, make regular slashes and massage marinade into these. Leave to marinate for minimum of 20 minutes before grilling (broiling) or baking, as desired.

GRILLED CHICKEN SALAD WITH LAVENDER & FRESH HERB MARINADE



Grilled Chicken Salad with Lavender & Fresh Herb Marinade image

Lavender may seems like an odd salad ingredient, but it's delightful scent has a natural affinity with sweet garlic, orange and other wild herbs. A serving of polenta makes this salad both filling and delicious. From the Cook's Encyclopedia of chicken - a cookbook shelf must have!

Provided by - Carla -

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless skinless chicken breasts
3 3/4 cups chicken stock
1 cup fine polenta
4 tablespoons butter
1 lb Baby Spinach
6 ounces lamb's lettuce
8 sprigs fresh lavender
12 cherry tomatoes, halved
salt and black pepper
6 fresh lavender flowers
2 teaspoons finely grated orange rind
2 cloves garlic, crushed
2 teaspoons honey
2 tablespoons olive oil
2 teaspoons freshly chopped thyme
2 teaspoons freshly chopped marjoram

Steps:

  • To make the marinade, strip the lavender flowers from the stems and combine with the orange rind, garlic, honey and salt; add the olive oil and herbs.
  • Slash the chicken deeply, spread the mixture over the chicken and marinate in the refrigerator 20 minutes.
  • To cook the polenta - in a heavy saucepan, bring the chicken stock to a boil; add the polenta in a steady stream, stirring all the time until thick; this will take 2 to 3 minutes.
  • Turn the cooked polenta out onto a 1 inch deep buttered tray and allow to cool.
  • Heat the broiler to medium. (If using a barbecue, let the embers settle to a steady glow) Grill the chicken about 15 minutes, turning once.
  • Cut the polenta into 1 inch cubes with a wet knife.
  • Heat the butter in a large frying pan and fry the polenta until golden brown.
  • Wash the salad leaves and spin dry, divide among 4 large plates.
  • Slice each chicken breast and lay over the salad. Place the polenta among the salad, garnish with sprigs of lavender and tomatoes, season to taste and serve.

Nutrition Facts : Calories 539.1, Fat 24.2, SaturatedFat 9.6, Cholesterol 105.7, Sodium 595.9, Carbohydrate 42.5, Fiber 6.2, Sugar 8.8, Protein 40

LAVENDER- HONEY CHICKEN BREAST



Lavender- Honey Chicken Breast image

This recipe has a very unique taste- is spicy, sweet and aromatic. Quite a treat. I got out of the SFChronicle in 2000.

Provided by JanaBird

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 5

4 chicken breasts
1/2 cup honey
1 tablespoon fresh lavender flowers
1/2 teaspoon black pepper
salt

Steps:

  • Wash the chicken breasts well, remove the skin and pat dry.
  • combine honey, lavender blossoms, and black pepper in a small bowl and set aside.
  • Sprinkle the chicken breasts with salt, pepper and lavender blossoms-rub well and place in a baking dish.
  • Bake 1 hour 350 degrees.
  • The last half hour of baking, baste the chicken with the honey mixture several times until the chicken is golden brown and cooked completely.

LAVENDER CHICKEN



Lavender Chicken image

Chicken with lavender, bacon and cheese. Everyone appreciates lavender for its scent and flowers, but very few people have tasted it. Its unique flavour blends very well with chicken.

Provided by Silverleaf

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 40m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
12 sprigs fresh lavender
8 slices bacon
salt and pepper to taste
1 pinch red pepper flakes, or to taste
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place three sprigs of lavender on top of each chicken breast half. Wrap two slices of bacon around each piece of chicken keeping the lavender inside. Place chicken into a shallow baking dish. Season with salt, pepper, and red pepper flakes.
  • Position the baking dish on the top shelf in the preheated oven, and bake chicken for 20 minutes, turning once. Turn again so the lavender is on top, and sprinkle with shredded cheese. Continue baking 10 minutes, or until cheese has melted and chicken juices run clear.

Nutrition Facts : Calories 374.2 calories, Carbohydrate 1.6 g, Cholesterol 123.7 mg, Fat 22.1 g, Fiber 0.7 g, Protein 40.3 g, SaturatedFat 10.6 g, Sodium 702.3 mg, Sugar 0.2 g

HONEY LAVENDER CHICKEN



HONEY LAVENDER CHICKEN image

Categories     Chicken     Roast     Dinner

Yield 1 chicken

Number Of Ingredients 10

1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon + extra lavender
1/2 cup honey
1 1/2 teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
1 bag of baby carrots
1/4 cup aged balsamic vinegar
1 whole roasting chicken (chicken pieces, or smaller poultry such as a poussin, quail or cornish hen)

Steps:

  • - Season roaster with salt and pepper. Cut slits into skin and stuff with extra lavender blossoms - add raw carrots to bottom of roasting pan - roast @350 for 1/2 hour - meanwhile put rest of ingredients in a non-reactive bowl and mix - after first 30 minutes, baste chicken with mixture, making sure to get inside slits under skin. - continue to baste as the chicken cooks

GRILLED LAVENDER HONEY CHICKEN



GRILLED LAVENDER HONEY CHICKEN image

Categories     Chicken

Yield 8 breasts

Number Of Ingredients 10

3/4 C. white wine vinegar or lavender wine vinegar
1/4 C. grated lemon zest
1/2 C. fresh lemon juice
1/4 C. extra virgin olive oil
1/4 C. honey or lavender honey
1 T. dried culinary lavender
1 1/2 t. fresh lime juice
1 t. sea salt
1/4 t. black pepper
8 boneless chicken breasts

Steps:

  • In a large bowl, mix the vinegar, lemon zest, lemon juice, honey, lavender, lime juice, sale and pepper. Add chicken and coat. Cover and refrigerate for 4 hours. Preheat a grill to medium. Remove the chicken from the marinade and place, skin side down, on the grill. Cook, turning every 5 minutes and brushing with the marinade,for 15 minutes or until no longer pink when tested with a sharp knife. Discard any remaining marinade.

LAVENDER CHICKEN PASTA



Lavender Chicken Pasta image

This is a creamy and good tasting pasta with a lavender twist. Serve with mozzarella cheese and basil!

Provided by ChefNathan

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
1 pound boneless chicken breasts, cut in 1-inch cubes
2 teaspoons salt, divided
1 teaspoon ground black pepper
14 ounces rotini pasta
2 cups heavy whipping cream
3 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons lavender flowers
1 cup shredded mozzarella cheese

Steps:

  • Heat oil in a skillet over medium heat; cook and stir chicken until no longer pink, 5 to 6 minutes. Season chicken with 1 teaspoon salt and pepper.
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
  • Heat cream in a saucepan over medium heat; mix in butter until melted, 1 to 2 minutes. Whisk flour into cream mixture until sauce is thickened, 1 to 2 minutes. Add lavender and 1 teaspoon salt to sauce and mix well. Stir mozzarella cheese into sauce until melted and smooth, about 5 minutes.
  • Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 1094.3 calories, Carbohydrate 80.8 g, Cholesterol 268.6 mg, Fat 64.8 g, Fiber 3.5 g, Protein 46.3 g, SaturatedFat 37.3 g, Sodium 1507.3 mg, Sugar 3.1 g

SPICY LAVENDER MARINADE FOR CHICKEN



SPICY LAVENDER MARINADE FOR CHICKEN image

Categories     Marinade     Herb     Marinate     Dinner

Yield 4 breasts

Number Of Ingredients 8

1/4 c fresh sage
1/8 c fresh lavender leaves
1/8 c fresh marjoram leaves
4 ts lime juice
8 ts olive oil
2 cl garlic
1 ts Tabasco sauce (or to taste)
1 ts salt

Steps:

  • Combine the ingredients in a food processor or blender and chop thoroughly. Marinate chicken pieces in the mixture for at least half an hour before grilling; baste the chicken several times while cooking. Makes about 1/2 cup of marinade; enough for 4 chicken breasts. Source: Randy Hague, Fresno, California ** The Herb Companion -- Jun/Jul 96 **

LAVENDER LEMON CHICKEN



Lavender Lemon Chicken image

Gorgeous roasted chicken in an amazing lemon butter sauce seasoned with thyme and lavender. Sure to 'wow' and delight your friends and family. Plain white or aromatic rice would make a wonderul side sure to showcase the delicious sauce. Bread, salad and a nice white wine would make this meal complete and rival a meal from any five star restaurant. From "Gabriella's Gastronomy" section of Splendid Palate. The recipe is copyrighted by the Splendid Palate 2002.

Provided by Mamas Kitchen Hope

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup butter, room temperature
2 teaspoons dried lavender
1 teaspoon dried thyme
3 garlic cloves, minced
1/2 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon pepper
1/2 large onion
1 (4 -7 lb) broiler-fryer chickens, whole
1/4 cup dry vermouth
1/2 cup chicken stock
1 -2 tablespoon flour

Steps:

  • In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined.
  • Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days.
  • Preheat oven to 400°F.
  • Rinse chicken and pat dry.
  • Slice herb butter and reserve 2 tablespoons for sauce.
  • Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken.
  • Truss chicken. Place the chicken in a flameproof roasting pan.
  • Slice the onion into large pieces and scatter around the chicken.
  • Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F.
  • It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
  • Lift chicken and tilt, emptying any juices from cavity into roasting pan.
  • Remove the chicken to a platter, cover loosely with foil.
  • Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
  • Strain the mixture into cup with pan juices.
  • Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan.
  • When butter has completely melted add flour and whisk until smooth.
  • Serve sauce with chicken.

Nutrition Facts : Calories 1210.4, Fat 91.8, SaturatedFat 34.3, Cholesterol 402.4, Sodium 1106.8, Carbohydrate 5.6, Fiber 0.6, Sugar 1.3, Protein 86

LAVENDER CHICKEN



LAVENDER CHICKEN image

Categories     Chicken     Bake     Dinner

Yield 2 servings

Number Of Ingredients 7

1 tablespoon dried lavender
1 lemon, zest and juice
2 sprigs of thyme, leaves pulled off stem
2 tablespoons olive oil
2 tablespoons honey
2 pieces of bone-in, skin-on chicken, either breast or leg
Pinch of salt

Steps:

  • Preheat oven to 400°F. Crush lavender using either a mortar and pestle or a rolling pin. In a large bowl, combine crushed lavender, oil, honey, thyme, and lemon zest and juice. Mix well. Add chicken pieces and spoon marinade over chicken until well coated. Cover and marinate for 30 minutes (or up to 4 hours). Put chicken and marinade into roasting pan. Sprinkle tops of chicken with salt. Roast chicken for 45 minutes, turning pieces over halfway. Cook chicken until it has an internal temperature of 165°F or when thickest part is pierced with a skewer, the juices run clear (not red or pink). Serve chicken with cooking juices poured over and around. Serves 2.

LAVENDER AND HONEY ROASTED CHICKEN



Lavender and Honey Roasted Chicken image

I found this buried recipe in one of my old recipe boxes and had to post it right away. The intro on it reads: "This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn't burn."

Provided by Annacia * @Annacia

Categories     Chicken

Number Of Ingredients 9

1 tablespoon(s) thyme
1 tablespoon(s) rosemary
1 teaspoon(s) lavender
1/2 cup(s) honey
1 1/2 teaspoon(s) marjoram
1 - garlic clove, minced
1 - shallot, minced
1/4 cup(s) aged balsamic vinegar
1 - whole roasting chicken (chicken pieces, or 2-4 smaller poultry such as a poussin, quail or cornish hen)

Steps:

  • Combine all ingredients, except chicken, in a non-reactive bowl and stir thoroughly.
  • Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
  • Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
  • Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.

LAVENDER CHICKEN



Lavender Chicken image

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 5

2/3 cup barbecue sauce
1/4 cup dried lavender flowers
1/4 cup olive oil
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds), cut up

Steps:

  • In a large bowl or shallow dish, combine the barbecue sauce, lavender, oil and garlic. Add the chicken and turn to coat. Refrigerate for up to 4 hours., Drain chicken, discarding marinade. Place chicken skin side down on grill rack. Grill, covered, over medium heat for 20 minutes. Turn; grill until juices run clear, 10-15 minutes longer.

Nutrition Facts : Calories 315 calories, Fat 20g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 243mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.

LAVENDER CHICKEN (POULET A LA LAVENDE) RECIPE - (4.4/5)



Lavender Chicken (Poulet a la Lavende) Recipe - (4.4/5) image

Provided by cookism

Number Of Ingredients 9

For lavender marinade:
6 Chicken Drumsticks
2 tsp of Lavender
Zest of 1 Lemon
Leaves from 2 to 3 Sprigs of Thyme
2 tbsp of Olive Oil
2 tbsp of Honey
Juice of Half Lemon
Salt (to taste)

Steps:

  • 1. Crush lavender with a mortar and pestle. Combine all ingredients for the marinade in a large bowl. Mix well! Add and coat chicken drumsticks with marinade. 2. Cover the bowl with plastic wrap and allow it to marinate at least 2 hours, preferably overnight in the refrigerator. When the chicken is ready for baking, preheat oven to 180C. Bake the chicken together with the marinade for 45 minutes. Flip the drumsticks halfway through cooking time. Baste the marinade on the new side. 3. You may skip this step but I prefer the drumsticks to be coated with a thicker sauce. Therefore, I reduced the juices for a few minutes in a saucepan to achieve a thicker consistency. You can chose to either coat the drumsticks with sauce or use it as a dipping sauce. Serve immediately!

GRILLED CHICKEN WITH LAVENDER AND BASIL



Grilled Chicken With Lavender and Basil image

I bought culinary lavender from the Lavender Lady at the local farmers' market. She provided recipes including a salmon recipe with lavender and basil. I can't get my husband to eat salmon but he will eat chicken. So, I just substituted chicken, doubled the marinade quantity, and we had a hit. For my daughter (who thinks the lavender is just plain weird) I make the marinade without lavender first, siphon off 1/4 of the total marinade for hers, then add the lavender to the remainder. Note: You can definitely taste the lavender. It is best to start with this small quantity of lavender but okay to go up to 2 teaspoons depending upon your personal preferences. You can search online for CULINARY lavender (important) and order by mail.

Provided by Caits Mom

Categories     Chicken Breast

Time 20m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 teaspoon culinary dried lavender leaves
10 large fresh basil leaves, chopped
4 tablespoons tamari
4 tablespoons fresh squeezed lemon juice
2/3 cup olive oil
8 fresh basil leaves (to garnish) (optional)
4 fresh lemon wedges (to garnish) (optional)

Steps:

  • Combine all ingredients except the chicken.
  • Reserve up to one half of the marinade for use at the end of the recipe.
  • Marinate chicken for a matter of minutes or for hours. It isn't necessary to marinate a long time for great flavor because of the final step below.
  • Grill the chicken and baste with the marinade (not the reserved marinade.).
  • Put grilled chicken on individual plates or serving plate and pour the reserved marinade on top. If desired garnish with fresh basil leaves and/or lemon wedges.

Nutrition Facts : Calories 463.1, Fat 37.5, SaturatedFat 5.4, Cholesterol 68.4, Sodium 1083.1, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 29.2

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