French Chicken

Wow them with lavender! Cooking with lavender adds a zesty zing to your poultry. Combined with a blend of savory herbs and sage honey you have a deliciously beautiful creation.

French Chicken

Cedar Oak Farms
Prep Time 10 mins
Cook Time 45 mins
Marinade 4 hrs
Course Main Course
Cuisine French
Servings 6 servings


  • 2 pounds chicken thighs


  • 1 tablespoon dried lavender
  • 4 tablespoons olive oil
  • 4 tablespoons sage honey
  • 2 sprigs fresh thyme, destemmed
  • 1 lemon, zested & juiced


  • In a small bowl crush the lavender. Add the olive oil, sage honey, thyme, zest, and juice. Mix well.
  • Place the chicken in a large plastic bag. Pour the marinade over the chicken, seal bag, and swish the marinade around thoroughly coating the chicken. Refrigerate for at least 30 minutes, but aim for 4 hours.
  • Place the chicken in a roasting pan and pour the marinade over the thighs. Season with salt and pepper. Bake on the top rack in a 400°F preheated oven for 45 minutes. Serve immediantly.
Keyword Chicken & Poultry

12 thoughts on “French Chicken

  1. Ella,

    What a rustic looking dish! The chicken looks divine and that risotto with the corn is a sweet kiss to the senses. And no, I never thought to use lavender in a recipe. Sachets? Sure. Detergents? Why not. Candles, of course.

    And then you go PhD on us and change everything. Aaaagain.

    1. Hahaha! Oddly enough I buy no lilac scented items. Never cared for the smell…but, now cooking with it! That adds a layer of flavor that is like no other.

      Thank you, M!

        1. It is my greastest pleasure to share recipes. You are most welcome.

          Thank YOU!

  2. I use an Herbs de Provence mix, that has some lavender in it, in savory dishes, and love it. It’s interesting to see the use of lavender leaves. It sounds great! Will keep it in mind! 🙂

    1. Thank you! Yes, Herbs de Provence uses the seeds. The leaves have a more fresh green taste with a lavender overtone. You should try. I think you will like it.

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