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Honey Lavender Chicken with Courgette Fricot

The fragrant flavour of the herbs create a woodsy bite mingled with the sweetness from the honey.

The skin of the chicken will be deep in colour and crispy, while the centre remains tender and juicy.

Pairing it with a summer fricots which is the epitome of garden cooking. The treatment here can be given to many vegetables like eggplants, potatoes, sweet peppers, and/or combinations.

Servings 2

Mis en Place Chicken

2 Quarter Chickens, Skin on

2 Tsp. Crushed Dried Lavender

1 Tbsp. Fresh Thyme Leaves

1 Tsp. Fleur de Sel

1 Tsp. Freshly Ground Black Pepper

2 Tbsp. Honey, preferably lavender or floral variety

Mis en Place Courgette

Olive Oil

2-3 Cloves Garlic, Minced

1 Shallot, Chopped

3 Zucchini, Sliced

*Here I am using a yellow variety from France

2 Tsp. Fresh Thyme Leaves



Prepare Chicken

Step 1

Preheat Oven 450 degrees F.

Combine dried herbs, salt and pepper.

Pat chicken skin dry with paper towel.

Rub each quarter chicken with the dried mixture.

Step 2

Place the chicken skin side up on a baking sheet or a dutch oven.

Roast for 10 minutes.

Step 3

Remove from the oven and baste the chicken with the honey.

Reduce oven temperature to 350 degrees F and return to the oven.

Baste frequently with pan juices until chicken is ready.

(Registers 160 F on a thermometer or juices run clear).

Step 4

Remove from the oven and serve immediately, sprinkle with additional crushed lavender flowers.

While chicken is roasting prepare courgette fricot

Step 1

In a saucepan heat olive oil over medium heat.

Add garlic and shallot and sauté until translucent.

Step 2

Add courgette and thyme and salt and continue to sauté over medium heat, stirring until the courgette has slightly coloured.

Step 3

Reduce the heat to low and cook the courgette until it is tender and lightly browned in some areas.

Step 4

Remove and serve immediately.

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