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Lemon lavender chicken thighs
Lemon lavender chicken thighs

Before you jump to Lemon lavender chicken thighs recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it appears we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone’s active participation. These types of changes need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as effectively as they should. In case you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less often, will also save electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is actually something we can all perform, without difficulty. Mostly, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to lemon lavender chicken thighs recipe. You can have lemon lavender chicken thighs using 4 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Lemon lavender chicken thighs:
  1. You need Lemon
  2. Provide Culinary grade lavender
  3. You need Himalayan pink salt
  4. You need Skin on, bone in chicken thigh
Instructions to make Lemon lavender chicken thighs:
  1. If you want, debone chicken thigh before you start and save bone for broth later.
  2. Cut lemon and squeeze juice on underside of thigh. Let sit for a while.
  3. Salt chicken as desired
  4. Rub lavender on both sides of chicken while cast iron skillet heats up.
  5. Cook chicken thigh in skillet until skin is crispy and inside is 165°F on your meat thermometer.

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