We’ve have some Spring-like days recently and as the days warm up into the 60s… and even 70s, I’m ready for some Spring-like meals! I have made this Lavender-Rosemary Chicken a few times and my family loves it. Great flavor as the lemon and garlic becomes infused with the Lavender and Rosemary. The flowery sweetness added to the chicken gives it a Spring-like taste while still being a warm hearty meal. I have also found the secret to roasting chicken breast to where it is perfect. No dryness, no chewy pieces, just juicy and perfectly fully cooked. Read-on for spring sweetness.
Above we have some Fresh Lemon, Garlic, Rosemary, Lavender. I also use Pink Himalayan Salt and depending on what you have or prefer, you can use a Dijon mustard or just mustard seeds. I ended up not needing the Ghee or using the red onion. Here is the mustard I used which worked great. Simple organic ingredients.
The Lavender and Rosemary do more than just add fragrant flavor, Lavender offers plenty of health benefits. You may know that Lavender Essential Oil does wonders itself, but culinary Lavender has some contributions to your health and well-being. It’s good to use organic lavender so you know there isn’t any pesticides being used. Infographic found from organicfacts.net
And the Rosemary has some great nutrition with it as well. We’re packing some great strengths here with some already healthy lean chicken breast, garlic and lemon.
I had some dried rosemary from our garden but I also needed to buy some fresh as I’m using up all of my herbs. Ready for spring to really return to get my garden going again. Look at the Lavender container, keeping it in a tightly sealed container helps keep the lavender fresh; the buds should be a nice purple-lavender color with the flowers tightly closed.
Below is what I used and doing it this way the flavor was perfect. Lavender, crushed garlic, extra virgin olive oil, fresh ground pepper, pink Himalayan salt and about a tbsp of Annie’s Dijon Mustard.
A different time I was out of the Dijon mustard so I used mustard seeds. The flavor was still good, but using the actual mustard really infused the flavors more so.
Swirl everything together then smother onto the chicken breast. At this point you can squeeze some lemon juice into the marinade or just add lemon slices to the chicken itself while roasting.
Using a cast iron skillet, sprinkle the skillet with lavender and fresh rosemary sprigs.
Heat the skillet, then add the marinade-smothered chicken breast to the hot skillet, browning both sides.
Once both sides are browned, place skillet in preheated oven at 450F. This is the secret. Rather than baking or roasting chicken on a lower heat for a longer time, say 350F for 35 minutes, roast at 450F for about 20 – 22 minutes. Shorter time at hotter temperature prevents the meat from drying out, it’s nice and juicy and cooked to perfection. Took me a many chicken breasts to get it right! I do have a meat thermometer and I took it out at 170F, climbing to 175, and it was perfect.
This recipe I made with roasted red beets, such a great combination and easy to do simultaneously with same oven temperature for roughly the same amount of time!
Around the 15 minute mark I did flip the chicken so I could get both sides I nice browned-roasted-glaze. So delicious!
Serve with roasted beets and French green beans to really give it a Spring-feel meal. Fragrantly flavorful Well-Fed for Your Whole Well-Being! Ready to welcome Spring.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 1-2 lbs Chicken Breasts This usually is about three (3) pieces of chicken breast.
- 1 tbsp dijon mustard using a simple ingredient organic brand like Annie's
- 2-3 tsp extra virgin olive oil possibly could try coconut oil in place for a more summery taste! I haven't tried this myself, but will do so!
- 3-4 cloves garlic smashed
- 1 tsp pink himalayan salt
- 1 tsp fresh ground pepper
- 1 tsp lavender make sure it's culinary lavender
- 1-2 tsp fresh or dried rosemary you can use about two fresh rosemary sprigs
Ingredients
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- Preheat oven to 450F
- Combine the Dijon Mustard, a splash of olive oil, smash garlic, himalayan salt, pepper and most of the lavender and rosemary, only leaving a bit to sprinkle the skillet with. If you want more of a lemon zest in the taste, you can squeeze a bit of lemon juice into the marinade. Very optional as you can also simply squeeze it over the chicken before roasting or just add lemon slices before putting it in the oven for less of a lemon flavor. Smother chicken breast with marinade.
- Sprinkle the cast iron skillet with lavender and rosemary. Heat on medium to high for a few seconds to a minute then add the chicken, browning both sides.
- Place sliced lemon on top of each chicken. You can squeeze some lemon over the chicken if you prefer for added zest.
- Once browned, place skillet in oven to roast for about 20-22 minutes. Thermometer should read between 165-170F. Enjoy!