Scented geraniums are not just for dessert, as this recipe
from Pat Crocker demonstrates: (4 servings)

2 Tbls. olive oil
4 Chicken Breasts or 8 Thighs
1 Red Pepper, sliced
2 Green Onions, sliced thin
1/3 C Lemon Juice
1 Can (10 ozs.) Chicken Broth
¼ C Chopped Cried Apricots
2 Tbls. Finely Chopped Lemon
1 tsp. Grated Lemon Rind
2 Tbls. Lemon Geranium Leaves

Preheat oven to 350F. Brown chicken on both sides in
oil over medium heat. Reduce heat to medium-low; add
red pepper slices and onion. Cover and cook for 3-5
mins. Combine remaining ingredients and pour over
chicken and vegetables. Put pan into oven and cook for
35 mins. or until chicken is done.