Lavender Chicken

• 1 tablespoon dried lavender
• 1 lemon, zest and juice
• 2 sprigs of thyme, leaves pulled off stem
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 pieces of bone-in, skin-on chicken, either breast or leg
• Pinch of salt

1. Preheat oven to 400u0b0F.
2. 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 and spoon marinade over chicken until well coated. Cover and marinate for 30 minutes (or up to 4 hours).
3. Put chicken and marinade into roasting pan. Sprinkle tops of chicken with salt. Roast chicken for 45 minutes, turning pieces over halfway. Cook chicken until it has an internal temperature of 165u0b0F or when thickest part is pierced with a skewer, the juices run clear (not red or pink). Serve chicken with cooking juices poured over and around.
4. Serves 2.

dried lavender, lemon, thyme, olive oil, honey, chicken, salt

Taken from www.epicurious.com/recipes/member/views/lavender-chicken-52874421 (may not work)