Best Lavender Chicken Recipes

LAVENDER AND HONEY ROASTED CHICKEN

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.].

AUBERGE FRENCH LAVENDER MARINADE FOR BEEF, LAMB OR CHICKEN

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.

LAVENDER MARINADE FOR CHICKEN OR FISH

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.

LAVENDER, LOVAGE AND LIME ROAST CHICKEN WITH HONEY

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.

GRILLED CHICKEN SALAD WITH LAVENDER & FRESH HERB MARINADE

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.

LAVENDER- HONEY CHICKEN BREAST

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

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.

HONEY LAVENDER CHICKEN

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

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

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.

SPICY LAVENDER MARINADE FOR CHICKEN

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

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.

LAVENDER CHICKEN

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 CHICKEN

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.

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

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!

LAVENDER AND HONEY ROASTED CHICKEN

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.

GRILLED CHICKEN WITH LAVENDER AND BASIL

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.