Lavender Honey Chicken

Serve this super tasty beautiful chicken with green asparagus and mash potatoes, or just with some rustic white bread to dip up the sauce and a fresh salad.


What you need for the brine:

1 gallon cold water

1 cup kosher salt

2 tbs honey

1/2 cup garlic cloves,peeled and smashed

1/4 cup onions, cut in chunks

1 tbs black ground pepper

1 large bunch of thyme sprigs (about 1/2 ounce)

zest of 1 large lemon

6 Chicken thighs, skin on, cut in half and cleaned


Take 2 cups of water from the gallon, and add it to a pot with all other ingredients (except the chicken). Cook the brine for about 5 min on medium heat. Let the brine cool off for about 10 min. Fill the brine into a large enough bowl, that can hold the chicken and the gallon of brine. Add the rest of gallon of water to the brine. Add your chicken thighs, and weight  them down with a heavy plate. Let chicken sit in the fridge for at least 12 hours. Rinse the chicken after the brining, and pat the the thighs dry. Let the chicken get to room temperature, before proceeding with the recipe.


what you need:

2 tsp dried lavender

3 tbs of olive oil

1 tbs butter

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 cup raw honey

1/2 tsp dried rosemary

1/2 tsp dried thyme


In a ovenproof pan, heat up the olive oil with the butter. Meanwhile preheat your oven to 200C or 400F. Mix all ingredients together in a bowl to make the glaze, and set a side. When the oil butter is hot ( not smoking hot), fry your chicken from both sides until golden brown. Remove the pan from the heat and glaze the chicken with half of the lavender honey. Aftee 10  minutes baste the chicken with the rest of the glaze. Cook the chicken for about  15-20 minutes or until completely cooked though ( depending on your oven). Remove the chicken from the oven, allow the chicken to rest for about 5 minutes before serving. Sprinkle some dried lavender over the chicken for garnish.







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