Honey Lemon Lavender Chicken
Honey Lemon Lavender Chicken requires roughly 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 313 calories, 18g of protein, and 20g of fat per serving. This recipe serves 4. For $1.15 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Sumptuous Spoonfuls requires chicken leg quarters, garlic, olive oil, and white wine. 164 people were impressed by this recipe. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is good. Try Lavender, Lemon and Honey Tea from Wolds Way Lavender Farm, Lavender, Lemon, and Honey Spatchcocked Roast Chicken, and Honey Lemon Lavender Cupcakes for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
3 - 4 chicken leg quarters (or other chicken pieces)
10 cloves of garlic, peeled and halved
Red Robin Seasoning and fresh ground pepper
1 Tablespoon honey
Several sprigs of fresh lavender leaves
1 lemon, cut into slices, rind & seeds (mostly) removed
1/2 Tablespoon olive oil
1/2 cup white wine
Equipment:
oven
frying pan
aluminum foil
knife
Cooking instruction summary:
Preheat oven to 400 F. Heat an oven-proof skillet over medium heat, then add the olive oil and swirl around to coat the bottom of the pan. Fry the chicken till the skin is golden brown on both sides (not to cook the chicken, just to brown it). Remove the chicken from the pan, drain out the excess fat, add the wine and honey and swirl around to deglaze the pan. Arrange the chicken pieces in the pan, sprinkle with Red Robin Seasoning and pepper, then sprinkle with lots of lavender leaves and add the lemon slices on top.Set the pan in the oven and set a sheet of aluminum foil on top for 20 minutes. Remove the foil and let cook for another 20 - 25 minutes or until the juices of the chicken run clear when poked with a knife.
Step by step:
1. Preheat oven to 400 F.
2. Heat an oven-proof skillet over medium heat, then add the olive oil and swirl around to coat the bottom of the pan. Fry the chicken till the skin is golden brown on both sides (not to cook the chicken, just to brown it).
3. Remove the chicken from the pan, drain out the excess fat, add the wine and honey and swirl around to deglaze the pan. Arrange the chicken pieces in the pan, sprinkle with Red Robin Seasoning and pepper, then sprinkle with lots of lavender leaves and add the lemon slices on top.Set the pan in the oven and set a sheet of aluminum foil on top for 20 minutes.
4. Remove the foil and let cook for another 20 - 25 minutes or until the juices of the chicken run clear when poked with a knife.
Nutrition Information:
covered percent of daily need
