Lemon-Lavender Baked Chicken

Featured image taken at

Lavender by the Bay

By Susan Dobias

First recipe with my Lavender Salts! Lavender is great paired with lemon or any citrus flavors. This would also be a nice seasoning combo for a mild fish such as tilapia. This was a delicious dish accompanied by some udon noodles.

Lemon-Lavender Baked Chicken


  • 3 bone-in chicken thighs
  • 3 chicken drumsticks
  • juice of 2 lemons
  • about 2 tbsp lavender salt
  • EVOO


  1. Preheat oven to 350F.
  2. In a lightly greased 13X9 baking pan, arrange chicken thighs & drumsticks skin-side-up.
  3. Drizzle with EVOO & lemon juice. For extra lemony flavor, cut up the squeezed lemons & place them in the dish with the chicken.
  4. Sprinkle all over with lavender salt. For extra lavendery flavor, salt under the skin as well.
  5. Bake 30-40 mins or until skin is golden & chicken juices run clear.
  6. Let chicken rest for about 5 mins before serving.

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