Lavender Rosemary Chicken w/Red Potatoes

2 garlic cloves, minced
2 Tbls fresh lemon juice
1 Tbls butter, melted
1 Tbls olive oil
1 tsp grainy mustard
1/2 Tbls fresh rosemary, chopped
1/2 Tbls lavender flowers, chopped
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts
1 Tbls olive oil
4 medium Red potatoes, cut into wedges
3/4 cup chicken stock

Preheat oven to 350°


Combine first nine ingredients together in a shallow bowl. Place chicken breasts in herb sauce to coat both sides.

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3 to 5 minutes on both side until golden brown (the aroma is heavenly)

Transfer browned chicken breast to a large baking pan along with chicken stock. Add potatoes to remaining herb sauce and toss until well coated. Arrange potatoes around the chicken and drizzle with remaining sauce.


covered for about 1 hour (or until potatoes are tender and chicken is cooked). Remove cover last 10 minutes of cooking to brown potatoes.

Any leftover liquid makes an awesome soup base.