Mother Earth Living

Lavender in the Kitchen: Lavender-Rosemary Chicken and Red Potatoes

From sweet dishes to savory meals, this versatile herb is a kitchen essential.
By Kris Wetherbee
June/July 2004
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Makes 4 servings
Roasted chicken and potatoes take on a distinctively delicious flavor when delicately infused with lavender and rosemary.

  • 2 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter or margarine, melted
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon or other grainy mustard
  • ½ tablespoon fresh snipped rosemary
  • ½  tablespoon fresh lavender flowers
  • ½  teaspoon salt
  • ¼ teaspoon pepper
  • 4 skinless and boneless chicken breasts
  • 1 tablespoon olive oil
  • 4 medium red potatoes (about 1 pound), cut into wedges
  • ¾ cup chicken stock
  • 1 teaspoon fresh lavender flowers for garnish
  1. Combine the first nine ingredients (garlic through pepper) together in a shallow bowl. Place chicken breasts in herb sauce to coat both sides.
  2. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3 to 5 minutes on both sides, or until golden brown.
  3. Transfer browned chicken breasts to a large baking pan. Add potatoes to the remaining herb sauce and toss until potatoes are well coated. Arrange the potatoes around the chicken and drizzle in any remaining sauce; pour chicken stock over all.
  4. Cover and bake for about 1 hour, or until potatoes are tender and chicken is cooked through. (Remove the cover during the last 10 minutes of baking to brown potatoes.) Garnish with remaining fresh lavender flowers before serving.

Click here for the original article, Cooking with Lavender .








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