This past Easter, Craig’s aunt, Charlene West, prepared lavender chicken during her stay with us. For many years, Charlene ran a catering company. Then, for the past 18 years, she owned a flower shop. Now retired, it seemed fitting to celebrate her visit with this delightful dish that infuses the essence of English lavender with the common poultry. It’s deliciously fragrant and very easy to prepare.
4-5 lavender stalks
8-10 chicken pieces (trim excess fat)
6 cloves of garlic (rough chopped)
Extra virgin olive oil (enough to coat bottom of pan and chicken)
Extra lavender for garnish
Brine chicken in salty water in refrigerator for 24 hours.
Coat the bottom of a 9×13 pan with olive oil. Tear lavender leaves into pieces. Add chicken, garlic, lavender leaves and flowers, salt and pepper, then coat with more olive oil. Roast in oven at 400 degrees for 1 hour or until done.