Chicken is a meal that we all enjoy. My husband Howard and son Ted love a roast chicken dinner on a Sunday. I do too, but occasionally I like to try different meals. When I started planning Lavender month in May I didn’t really consider adding it to main meals.
However, we had not tried it with chicken. As chicken is a fairly plain meat that goes in lots of dishes, I thought it might work. Instead of adding the lavender to the sauce, I thought I would add it to the bottom of the baking tray. I felt the lavender would infuse the chicken. Also my little family wouldn’t be picking lavender from their teeth.
The strong flavours from the marinade and infusion of the lavender made this a delicious dinner. We ate this meal with garlic and herb roast potatoes (recipe coming soon) and green beans. Everyone loved it and it’s a meal we will be eating again. Below is the video and recipe for you.
- Small mixing bowl
- Large mixing bowl
- Baking tray
- Chicken breasts x 4
- Honey x 4 tbsp
- Tomato puree x 4 tbsp
- Smoked paprika x 1 tsp
- Mild or hot chilli powder x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Sumac x 1 tsp
- Lavender x 4 – 8 stalks
- Salt and pepper to taste
- In the small mixing bowl add the honey, tomato puree, smoked paprika, mild or hot chilli powder, ground sweet cinnamon, sumac, salt and pepper to taste.
- Stir all these ingredients together until they are well combined.
- Add in the chicken breasts to the large mixing bowl and pour the marinade/sauce on top.
- With clean hands, mix the breasts and the marinade together until the the chicken is completely covered.
- Put the chicken into the fridge for at least 30 minutes.
- Preheat the oven to 180°C and put in the baking tray.
- After 30 minutes, remove the chicken from the fridge and the baking tray from the oven.
- Put the lavender in the bottom of the baking tray and place the chicken breasts and the remaining marinade on top.
- Now put the tray into the oven for about 25 – 30 minutes.
- Cook until the juice runs clear from the chicken.
- Use a skewer and place it in the side of the breast – if the chicken is cooked the juice will run clear.
- Once cooked, serve and enjoy.
Roasted Spicy Lavender Honey Marinaded Chicken was so yummy, and as I mentioned earlier, it’s a meal we will be having again. For this recipe I used one large chicken breast which served my husband, son and I. The marinade could also be used on roast chicken. I think it would make a nice change to a plain roast chicken dinner. However you decide to eat this dish, as always, please enjoy.
Chicken and Lavender? What do you think and will it be one you will try? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx