Springtime Lemon Chicken with Saffron & Lavender

Graduation is slowly approaching. I received a schedule for the day. I have my cap and gown. I’ve even been getting alumni emails about donations. Thanks, Elon. I didn’t realize tuition every dang semester wasn’t enough. I don’t have a new dress or heels, but don’t worry they’re coming.

One of my best friends, Olivia, graduated this past weekend. She was the first one of us to get kissed, so it’s only fair she’s the first one to receive her diploma. True accomplishments.

The next to graduate is my twin sister. Then Ariel. Then Niki and Angela. All followed by yours truly. Last place. Nope. This cannot be happening.

I’ve been coming up with so many questions. “How can I walk across campus and a stage in heels?” “Could I walk barefoot?” “How much will I sweat in this North Carolina heat?” “Could I possibly go nude?” “Can I make a face when I receive my diploma?” How much does this diploma cost?” “What if I sleep through it?” “Can I bring coffee?”

And then I had the most amazing idea ever. I should totally get my twin sister to walk for me. New plan. It’s happening.

So about this chicken. You’re welcome.

It can be spicy or sweet or diced into small bites. It can be baked or fried or sliced into strips. In casseroles, in pasta dishes, or even on pizza, chicken is keeps us on our toes. Let’s go totally crazy. I’m thinking lemon, saffron, and lavender.

It epitomizes spring. It’s light, refreshing, and a sort of tulipy yellowish in color. Due to a lack of George Forman, I cook this chicken in the oven but any other relatively normal person will probably have a grill and choose to poke these babies and serve them as kabobs.

When life hands you lemons…

Make chicken.

Springtime Lemon Chicken with Saffron & Lavender

(yields 4 servings)

Ingredients:

1 lb boneless, skinless chicken breasts, cut into 4-oz pieces

zest of 1 lemon

1/3 cup freshly-squeezed lemon juice (or conventional)

2 cloves garlic, minced

1 tsp ground saffron

2 tbsp fresh lavender (or 1 tsp dried)

salt and pepper, to taste

water, optional

2 tbsp butter, melted

Lemon slices, for garnish

Preparation:

Place lemon zest, lemon juice, garlic, saffron, lavender, salt, and pepper in a medium bowl. Whisk to combine. Place the chicken pieces in the marinade so each piece is coated (if not all the pieces are covered, add a little bit of water). Cover the bowl and place in the refrigerator. Let marinate for at least 2 hours, up to overnight.

When chicken is ready, preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish. Reserve the marinade. Use a pastry brush, add a little melted butter on to each piece of chicken.

Bake for a total of 40 to 45 minutes, until the chicken is cooked through, juices running clear. Half-way through the baking, at about the 25 minute mark, remove chicken from oven and baste the pieces generously with the reserved lemon marinade.