When I used to work at a French restaurant, this is an item on the menu I would always suggest and it was always a winner.
SAN DIEGO — When I used to work at a French restaurant in Pt. Loma in the 70's, this is an item on the menu I would always suggest and it was always a winner.Start by making the marinade. Crush the dried Lavender using a mortar and pestle or a rolling pin just enough to open up the buds to release the fragrance.
Preheat the oven to 400°, arrange Chicken skin side down in a large baking dish, pour in the marinade, and sprinkle with half the Kosher salt. Bake for 10 - 12 minutes then turn the Chicken skin side up and sprinkle with remaining salt and bake for another 10 - 12 minutes. Feel free to add a little water if the sauce is drying out. The skin will start to get crispy with a slight char from the Honey.
Serve on a platter and pour the sauce from the baking dish over the top. If you have fresh Lavender in your garden use that to garnish the Chicken.KFMB would like to send you push notifications about the latest news and weather.
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