Lavender chicken

Here’s another recipe with inspiration from The Little Paris Kitchen. Unfortunately the recipe is not to be found on the BBC website, only in Rachel Khoo’s cookbook, but after seeing the program it was quite easy to make my own version. It worked really well, my dinner guests can certainly guarantee that.

I served it with simple sides so the chicken took centre stage. Green beans and new potatoes also work with the French theme. For the sauce I just reduced the juices from the pan and added some butter to it. Truly delicious!

Lavendel chicken, serves 4

With inspiration from Rachel Khoo.

1 whole organic cornfed chicken, 1.5 kg approx


3 tsp dried lavender

2-3 tsp fresh thyme leaves

1 lemon, the zest and juice

2 tbsp honey

2 tbsp mild olive oil


black pepper

For the sauce:

2 tbsp butter

Cut the chicken into any pieces you like. Mix all the ingredients for the marinade in a big mixing bowl and cover the chicken with it. Cover the bowl with cling film and leave in the fridge for 24-48 hours.

Preheat the oven to 200C and remove the chicken from the fridge. Place the chicken pieces in a roasting tray and cook in the oven until the meat juices are clear, approx 40 minutes. Let the meat rest under tin foil while making the sauce. Pour all the juices from the roasting dish into a saucepan and reduce till about half. Whisk in the butter and serve with green beans and new potatoes.

7 thoughts on “Lavender chicken

  1. I love lavender in the garden and sachets in my drawers . . . I have never made anything like this dish and can’t wait! The thyme and lemon are in the garden, so . . .!

  2. Thanks for doing this recipe of Rachel’s. I was sorry to see it wasn’t posted on with the other two recipes. I am a food blogger and wanted to do a blog on this session which is re-airing today.

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