Skip to content

Recipe: Delicious Lemon lavender chicken thighs

Lemon lavender chicken thighs. If you want, debone chicken thigh before you start and save bone for broth later. Cut lemon and squeeze juice on underside of thigh. Easy and delicious, this baked chicken thigh recipe is perfect for a last-minute weeknight meal.

Lemon lavender chicken thighs Jump to the Ultimate Slow Cooker Lemon Chicken Thighs Recipe or read on to see our tips for making it. In that recipe, we brown chicken thighs on the stove, and then finish them in the oven. This recipe takes our original with all the herby lemony goodness and adapts it for the slow cooker. You can cook Lemon lavender chicken thighs using 4 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lemon lavender chicken thighs

  1. Prepare 1/2 small of Lemon.
  2. You need 1/2 tsp of Culinary grade lavender.
  3. You need of Himalayan pink salt.
  4. It’s 1 of Skin on, bone in chicken thigh.

An aromatic chicken dish by Rachel Khoo. Inspired by the fields of Provence, this lemon and lavender chicken recipe is perfect served with buttery new Put the crushed lavender into a large bowl with the oil, honey, thyme, lemon zest and juice. Place the chicken pieces in a large plastic container. This is one of my favorite homemade baked chicken dishes.

Lemon lavender chicken thighs instructions

  1. If you want, debone chicken thigh before you start and save bone for broth later..
  2. Cut lemon and squeeze juice on underside of thigh. Let sit for a while..
  3. Salt chicken as desired.
  4. Rub lavender on both sides of chicken while cast iron skillet heats up..
  5. Cook chicken thigh in skillet until skin is crispy and inside is 165°F on your meat thermometer..

It comes together so easily and is totally delicious. From the cilantro lime chicken thighs to the lemon garlic chicken thighs, it's been ALL ABOUT THE THIGHS this summer. Slather the lemon, lavender, and honey butter all over the top and underside of the chicken. Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. Of course, you can use chicken breasts if you prefer.

Leave a Reply

Your email address will not be published. Required fields are marked *