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Poulet Au Citron Et Lavande (Lemon And Lavender Chicken)

An aromatic chicken dish by Rachel Khoo. Inspired by the fields of Provence, this lemon and lavender chicken recipe is perfect served with buttery new potatoes.

From the book


The lavender fields in Provence are a spectacular sight, but if you can’t make it to see them I think that using a little lavender in your cooking is probably the next best thing. In moderation, lavender tastes delicious in both savoury and sweet dishes, but don’t use too much or they’ll start tasting like granny’s soap.

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1 chicken, jointed into 8-10 pieces
A generous pinch of salt
For the marinade:
2 tbsp dried lavender
4 tbsp olive oil
4 tbsp lavender honey or plain runny honey
2 sprigs of thyme
Finely grated zest and juice of 1 unwaxed lemon

Essential kit

You will need either a mortar and pestle or a rolling pin.


To make the marinade, crush the lavender using either a mortar and pestle or a rolling pin. Put the crushed lavender into a large bowl with the oil, honey, thyme, lemon zest and juice. Mix well.

Place the chicken pieces in a large plastic container. Pour the marinade over the chicken and make sure all the pieces are well coated. Cover and leave to marinate for 30 minutes (or up to 4 hours).

When you are ready to cook, preheat the oven to 200°C. Put the chicken and marinade into a roasting tin and sprinkle with a generous pinch of salt. Roast the chicken for 45 minutes, turning the pieces over halfway. To check if the chicken is done, pierce the thickest part of the flesh with a skewer – the juices should run clear, not red or pink.

Serve the chicken with the cooking juices poured over and around. A crisp green salad and some boiled new potatoes are a great match for this summery dish.

Preparation time: 10 minutes. Resting time: 30 minutes-4 hours. Cooking time: 45 minutes.

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From the book: The Little Paris Kitchen

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