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“From The Little Paris Kitchen”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Crush the lavender using a mortar and pestle or a rolling pin. Put the lavender in a large bowl with the honey, oil, thyme, lemon zest and juice. Mix well.
  2. Place the chicken pieces in a large zip loc bag and pour the marinade over top, making sure all the pieces are coated. Allow to marinate for 30 minutes, or up to 4 hours.
  3. Preheat the oven to 400°F Put the chicken and marinade into a roasting pan and sprinkle with salt. Roast for 45 minutes, turning the pieces over halfway through the cooking time. Chicken is done when the juices run clear when pierced with a skewer. Serve the chicken with the juices poured over.

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