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roasted chicken lavender

Roast Chicken with Lavender and Honey

Lavender, honey, lemon and thyme is an intoxicating combination. Their fragrance seems to take all drama out of the day, you can almost make believe you’re in the warm sunny Mediterranean. Roast chicken is perhaps the most comforting of all home cooked meals, combine it with these ingredients and you have a very special offering. This recipe is an adaptation of one by Rachel Khoo of The Little Paris Kitchen. It’s lovely, it makes you feel happy and turns the ordinary into extraordinary. Do try it. Culinary lavender seems to be available pretty easily these days, I found mine in Target!

Roast Chicken with Lavender and Honey.
adapted from a recipe by Rachel Khoo

1 4lb chicken, organic if possible
1 lemon
2 tablespoons culinary lavender
1/3 cup runny honey
A generous handful of fresh thyme
1 garlic bulb


Heat the oven to 375 F

In a bowl mix together the honey, lavender, juice and zest of 1/2 a lemon.

Dry your chicken and place in a roasting pan. Rub the marinade all over the chicken, give it a nice massage. Stuff the chicken with a 1/4 of a lemon and a few cloves of the garlic bulb.

Sprinkle over a few fresh thyme leaves, tuck the rest of the lemon and garlic bulb around the chicken. Place in the oven and roast for approximately an hour to an hour and a quarter basting frequently. If the top of the chicken is browning too quickly place some aluminum foil over the top.

When the chicken is fully cooked, remove from the oven.   Cover with foil, allow to rest for 10-15 minutes. Remove to a platter and serve.

chicken with lemon

Chicken with Lemon, Herbs and Tomatoes

This is a midweek winner. Quick to prepare (the chicken breasts can be marinated the day before) they take a few minutes in the saute pan then deglaze with some white wine. Snap – that’s it. The chicken’s tender and succulent and full of flavor from the lovely fresh herbs and lemon. It’s up to you which herbs to use, we’ve got parsley, basil, thyme, sorrel, mint and nasturtiums growing outside. I don’t actually think nasturtiums are herbs but I use them as such – plus they have such beautiful flowers – look at this one I found hiding, isn’t it gorgeous.

Serve it with some quinoa, rice or warm bread and some greens on the side, everyone will have a smile on their face.


6 boneless skinless chicken breasts

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

Zest and juice of a lemon

Freshly ground black pepper

A pinch of sea salt

6 tablespoons olive oil

1 cup of assorted fresh herbs, very  finely chopped

1/2 cup white wine

1 pint cherry or grape tomatoes


Dry the chicken breasts with a paper towel. If they are thick, place them between to sheets of wax paper and pound them until they are about 1/4 inch thick.

Place the mustard, red wine vinegar, zest and juice of the lemon along with the salt and pepper into a bowl, whisk together. Add the olive oil 1 tablespoon at a time until emulsified . Add the herbs and combine well.

Place the chicken and the marinade into a bowl or ziplock bag to marinate for at least an hour. The chicken can be left over night in the fridge.

Heat a saute pan with a little olive oil, wipe off the excess marinade and place the chicken breasts in the hot pan, cook until they are golden (about 4 minutes) then flip them over to brown the other side.

Remove the chicken from the pan, place on a platter and cover with aluminum foil. Add the wine to the pan, then add the tomatoes and cook for 5-10 minutes. Pour the tomatoes and liquid over the the chicken, sprinkle over a few more herbs and serve.

chicken with lemon