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The ingredients needed to prepare Lemon lavender chicken thighs:
- Get Lemon
- Use Culinary grade lavender
- Get Himalayan pink salt
- Take Skin on, bone in chicken thigh
Steps to make Lemon lavender chicken thighs:
- If you want, debone chicken thigh before you start and save bone for broth later.
- Cut lemon and squeeze juice on underside of thigh. Let sit for a while.
- Salt chicken as desired
- Rub lavender on both sides of chicken while cast iron skillet heats up.
- Cook chicken thigh in skillet until skin is crispy and inside is 165°F on your meat thermometer.
Rub lavender on both sides of chicken while cast iron skillet heats up. If you want, debone chicken thigh before you start and save bone for broth later. Cut lemon and squeeze juice on underside of thigh. Rub lavender on both sides of chicken while cast iron skillet heats up. In a bowl or a Ziplock bag combine the olive oil, honey, lemon juice, lemon zest, lavender, and dijon mustard Completely submerge the chicken pieces and seal the container.
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