Monday, June 4, 2007

II. Baked Lavender-Rosemary Chicken

2 2.5 lb. broiler-fryer chickens, cut up
Salt & pepper
1 cup olive oil
1/2 cup minced onion (1 med.)
1 clove garlic, crushed
1/2 cup water
1 packet chicken bouillon powder
1/4 cup chopped parsley
1 tspn. leaf rosemary, crumbled
1 tspn. dried lavender
2 tspn. grated lemon rind
3 tbspn. lemon juice

1. Heat oven to 375 degrees.

2. Season chicken with salt and pepper. Heat ¼ cup olive oil in skillet and brown chicken on all sides; remove chicken to a shallow baking dish.

3. Using grease in skillet, cook onions and garlic until golden. Add water and bouillon. Cook, stirring, until bouillon and all brown drippings in pan are dissolved.

4. Add parsley, rosemary, lavender, lemon rind and lemon juice. Pour over chicken.

5. Cover and bake for 45 minutes or until chicken is tender.

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