Here is a dish that is so versatile that it is casual enough for weekday dinner, yet flavorful and impressive for company. Adapted from Rachel Khoo’s lavender chicken recipe, the combination of fresh herbs and honey create a light juicy gravy that’s simply divine. The key is to get the bone-in, skin-on chicken (which is also the most budget friendly) in order to achieve the crispy skin and flavor. This is one of those recipes that’s good to keep up your sleeve as an emergency dinner idea for a date since it’s elegant and unfussy. While the chicken is baking you can prepare the salad, set the table and freshen up for your guests.
There really aren’t measurements for this recipe either. The best way to gauge how much you need is to eyeball the marinade depending on how many chicken pieces you use. This recipe serves two.
Baked Chicken with French Herbs and Honey
bone-in, skin-on organic chicken pieces
3-4 tblspn olive oil
juice of half a lemon / plus the zest
3 tsp fresh thyme
1 tsp herbs de provençe
sprinkle of French lavender
3 tblspn honey
salt and fresh ground black pepper
Preheat oven to 375F
1). Arrange the chicken pieces skin side up in a shallow pyrex or oven proof dish
2). pour the olive oil/ herb mixture over the top and rub into the meat
3). Rearrange with skin side up, sprinkle a little more salt and pepper on each piece of chicken. Bake uncovered until crispy and golden, 35 to 45 minutes.
4). serve with a simple green salad or roasted potatoes* (which take 45-55 min in the oven) and be sure to have some crusty bread to sop up the juices
Pairs great with rosé or a crisp white wine, great all year round.
*dinegirl all-about-potatoes article coming soon!