Lavender and Lemon Chicken

Today I’m excited to share a guest post from Erin Mcgee, a friend of mine and owner of the blog Sugar Stache. She’s a professional baker and classically trained chef- and also literally one of the most adorable people I know. To commemorate the beginning of Springtime she came up with this recipe to share with you guys! It’s a simple, clean meal with tons of flavor that is good enough for company!


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Hey guys! I’m Erin from the Sugar ‘Stache blog, and I’m really excited about doing a guest post for Janine!

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I started eating high protein/ low carb about two months ago and in that time I’ve come across and created some fun and delicious recipes. Eating right doesn’t have to mean boring. Today I’m going to share with you a great springtime recipe that I adapted from Rachel Khoo’s cookbook The Little Paris Kitchen.

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It’s a yummy Lavender and Lemon Chicken that has a bit of sweetness to go with the floral taste. I served this with a spinach salad topped with olives to add some salty flavors to this sweet chicken.

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I hope you enjoy it! What would you recommend as a side to this?

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Lavender and Lemon Chicken by Sugar Stache

• 4 Tbsp Lavender Oil
• 2 Tbsp Olive Oil
• 3 Tbsp Honey
• 2 Sprigs of thyme (leaves removed from stems)
• The zest and juice of one lemon
• 4-6 Chicken Legs (I used Organic for these, also any part of the chicken will work for this.)
• Salt to taste.

Directions:

-In a large freezer bag add everything except for the salt. Make sure all chicken pieces are well and evenly coated. Allow to marinate in the fridge for about 4 hours.

-Preheat oven to 400 degrees. Place the chicken along with the remainder of marinade into a foil lined baking dish.

-Sprinkle with salt and bake chicken for 45 minutes, turning halfway through bake time. To check for done-ness, pierce the thickest part of the chicken and make sure the juices are running clear, not red or pink. Enjoy!

[Adapted from Rachel Khoo’s cookbook The Little Paris Kitchen.]

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