THUNDER BAY – LIVING – Lavender pairs well with other herbs in a Provence-style marinade, then it’s sweetened with a bit of honey during roasting. Cooking with the skin on helps to naturally baste the chicken.
Preparation Time: 20 minutes
Baking Time: 45 to 60 minutes
1 tbsp (15 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
3 tbsp (45 mL) vegetable oil
2 cloves Ontario Garlic, minced
4 tsp (20 mL) culinary-grade dried Ontario Lavender
1 tbsp (15 mL) finely chopped fresh Ontario Rosemary
2 tsp (10 mL) finely chopped fresh Ontario Thyme
Salt and pepper
1/3 cup (75 mL) Ontario Honey
1 tbsp (15 mL) deli-style mustard or whole grain Dijon mustard
2-1/4 lbs (1.125 kg) bone-in, skin-on Ontario Chicken Thighs
Marinade: In medium bowl, whisk together lemon rind, lemon juice, oil, garlic, lavender, rosemary and thyme. Season to taste with salt and pepper. Remove 2 tbsp (25 mL) to small bowl; set aside.
Trim any excess skin from chicken. Cut three slices about 1/2-inch (1 cm) deep through the skin and into flesh of each chicken thigh; place in large freezer bag. Pour marinade into bag, seal and rub marinade into thighs. Marinate in refrigerator for 1 hour up to 12 hours.
Remove chicken thighs from marinade; discard marinade. Place chicken in 9- x 13-inch (23 x 33 cm) baking dish. Bake in 425°F (220°C) oven for 30 minutes; brush with pan juices. In small bowl, whisk together reserved marinade, honey and mustard; brush half over chicken. Reduce oven temperature to 375°F (190°C) and cook 10 minutes longer. Brush with remaining honey mixture. Return to oven for 5 more minutes or until internal temperature is 165°F (74°C) or juices run clear.
Variation: Cook on barbecue, skin side up, over medium heat with lid closed. Cooking time will vary with thickness of thighs. Brush with honey mixture a couple of times once chicken is nicely browned.
PROTEIN: 26 grams
FAT: 16 grams
CARBOHYDRATE: 16 grams
FIBRE: 0 grams
SODIUM: 145 mg