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:

Quickview
312k Calories
18g Protein
19g Total Fat
10g Carbs
5% Health Score
Limit These
Calories
312k
16%

Fat
19g
31%

  Saturated Fat
5g
32%

Carbohydrates
10g
3%

  Sugar
5g
6%

Cholesterol
106mg
35%

Sodium
87mg
4%

Alcohol
3g
17%

Get Enough Of These
Protein
18g
37%

Selenium
21µg
31%

Vitamin B3
5mg
26%

Vitamin B6
0.5mg
25%

Vitamin C
16mg
20%

Phosphorus
192mg
19%

Vitamin B5
1mg
12%

Vitamin B12
0.69µg
12%

Manganese
0.2mg
10%

Zinc
1mg
10%

Vitamin B2
0.16mg
10%

Potassium
314mg
9%

Vitamin B1
0.11mg
7%

Magnesium
27mg
7%

Iron
1mg
6%

Copper
0.09mg
5%

Fiber
0.95g
4%

Vitamin K
3µg
4%

Vitamin E
0.53mg
4%

Calcium
33mg
3%

Vitamin A
92IU
2%

Folate
6µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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