Chef and cookbook author Rachel Khoo is known for pairing unique ingredients in her French-inspired dishes. Black pepper ground into crème brulee? Cured sausage and pistachio bits baked into a prune cake? Oh yes! Her surprising and tasty creations are frequently whipped up in our household, but one of my favorite dishes is Rachel’s Lemon and Lavender Chicken, or Poulet au citron et lavande.
The recipe is simple, satisfying and full of skin-soothing ingredients. Crushed lavender smells heavenly and tones down any inflammation and redness. Honey helps skin retain moisture and elasticity, while freshly squeezed lemon is packed with antioxidants and anti-aging Vitamin C.
One bite of this light and fragrant dish and I’m instantly transported to the lavender fields in Provence. Add a salad and crusty French bread (to soak up the juices) and this lovely beauty dish is complete. Bon appétit!
Recipe from Rachel Khoo’s “The Little Paris Kitchen.”
Beauty Food: Lemon and Lavender Chicken
Preparation Time: 10 minutes
Marinating Time: 30 minutes – 4 hours
Cooking Time: 45 minutes
2 tbsp dried lavender
4 tbsp olive oil
4 tbsp honey
2 sprigs fresh thyme
Finely grated zest and juice of 1 lemon
8 -10 pieces chicken drumsticks or thigh meat
Generous sprinkling of salt
Prepare the marinade. Crush lavender using either a mortar and pestle or a rolling pin. In a large bowl, combine crushed lavender, oil, honey, thyme, and lemon zest and juice. Mix well.
Add chicken pieces to bowl and coat chicken thoroughly with the marinade. Cover and marinate for 30 minutes (or up to 4 hours) in the refrigerator.
When you are ready to cook, preheat oven to 400°F. Put chicken and marinade into a roasting pan or cast iron skillet and sprinkle with the salt. Roast chicken for 45 minutes, turning pieces over halfway.
Cook chicken until the juices run clear (not red or pink). Serve chicken with cooking juices poured over and around.