Lavender and Honey Glazed Chicken

Lavender and Honey Glazed Chicken Recipe

 lavender honey glazed chicken

Active time: 10 minutes | Total time: 2 hours.



For the chicken

3 tablespoons Madeira

1 teaspoon Home Farm Herbery Lavender Sea Salt Rub


5 tablespoons honey

Freshly ground black pepper

4 chicken breast halves (skin-on and bone-in)


For the sauce


3/4 cup pine nuts, lightly toasted

½  tablespoon finely Home Farm Herbery dried chervil

2 tablespoons olive oil

2 tablespoons honey

¼ tsp Home Farm Herbery lavender sea salt

Freshly ground black pepper




Make the chicken


1. About 2 hours in advance of dinner, pour the Madeira into a saucepan, add the lavender flowers and honey, and bring to a boil. Reduce the heat to a simmer and let bubble for 2 minutes. Let stand for an hour so the flavors can infuse. Season with pepper.


2. Preheat the oven to 400°F (204°C).


3. Arrange the chicken in a broiler pan and brush with the honey and lavender mixture. Roast for 45 to 50 minutes, until golden brown and an instant-read thermometer inserted in the thickest parts reads 165°F. Reserve some of the cooking juices for the sauce.

Make the sauce


4. In a large bowl, combine the pine nuts, chervil, olive oil, honey, lavender sea salt and 3 tablespoons of the cooking juices from the chicken. Season with salt and pepper.

5. Slice the chicken, if desired, and spoon the sauce over the top. Serve immediately.

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