Simple Spicy Lavender Roasted Chicken Breasts

Ever since I started using culinary lavender buds in my baking, I just love the aroma and have been really adventurous, using them in my baked dishes every now and then. If you bought one whole bottle and do not know what to do with it, give this a try! This rub is easy to mix and the ingredients are mostly from common herbs which are easily available in most supermarkets. It is only mildly spicy because not everyone is accustomed to overly spicy foods. If it is made only for me, I will double up the cayenne pepper!

Utensils Needed:-

1 small mixing bowl
Measuring spoons
Meat thermometer
Stoneware Baking Dish; large enough to hold chicken breasts in.

Wet ingredients:-

2 pieces fresh, raw whole chicken breasts with skins and bones in (cut in half)
1 tablespoon cooking wine (any Chinese cooking wine)**
1 tablespoon canola/olive oil/peanut oil or any edible oil of your choice

Dry ingredients:-

1/2 teaspoon cayenne pepper powder (you may add more if you wish to turn the 'heat' up)*
1 teaspoon culinary lavender buds
2 teaspoons onion powder (not onion salt)
1 teaspoon fine iodized sea salt **
1 teaspoon garlic powder (not garlic salt)
1 teaspoon dried crushed tarragon
1 teaspoon pure mustard powder
1 teaspoon dried rubbed marjoram

Method:-

1. Pre-heat oven to 375 degrees F.

2. Place chicken breasts, with skins facing up on the baking dish and arrange in a single layer. Please do not stack them.

3. Drizzle the meats with cooking wine and oil.

4. Measure and place all the dry ingredients in a small mixing bowl. Combine evenly using one of the measuring spoons.

5. Rub chicken breasts all over with the dry ingredients on both sides; be sure to cover the skins and the bony undersides.

6. Insert a meat thermometer into the thickest part of one of the chicken breasts.

7. Place the baking dish into the oven and bake until the chicken breasts turn a golden brown and the meat thermometer reads 190 degrees F or 87 degrees C for poultry or when the juices run clear.

8. Remove from oven and cover the dish immediately with an aluminum foil to tent the meat for at least 15 minutes before serving.

9. Serve with your favorite carbs and greens! Enjoy!!!

Please note:
*If you do not have cayenne pepper powder in your pantry, you may substitute with dried chilly flakes.
** We can only get salted cooking wines in Toronto. If you are using unsalted cooking wine, you may vary the amount of iodized sea salt to 1-1/4 teaspoons instead of 1 teaspoon.