Honey Glazed Lavender Chicken
- PREP 10min
- COOK 40min
- TOTAL 50min
This honey glazed chicken with lavender is inspired by something we enjoyed at a little inn in Middleburg, VA. You can find culinary lavender at spice and tea shops or online. If you cannot find it, use Herbs de Provence (tips are below the recipe).
You Will Need
4 whole chicken legs (thighs and drumsticks attached)
Salt and fresh ground black pepper
2 teaspoons dried culinary lavender
1 tablespoon dried thyme
1 tablespoon dried rosemary
½ teaspoon crushed red pepper flakes
½ cup pure honey
¼ cup balsamic vinegar
Directions
1Prep: Position an oven rack towards the middle of the oven, then preheat the oven to 400°F (204°C).
2Par-roast the chicken: Season the chicken with 1 teaspoon of salt and a few grinds of black pepper. Arrange in a single layer on a rimmed baking sheet lined with parchment paper. Roast for 20 minutes.
3Make the glaze: While the chicken roasts, combine the lavender, thyme, rosemary, red pepper flakes, honey, and balsamic vinegar in a small saucepan over medium-low heat. Whisk until well blended. When warmed through, remove from the heat and set aside.
4Baste the chicken: After 20 minutes, brush the chicken with the honey glaze every 5 minutes until cooked through and a thermometer inserted into the thickest part reads 165°F (74°C), about 20 to 30 minutes more.
5Rest: Remove from the oven, loosely cover with aluminum foil, and let rest for 5 minutes before serving.
Adam and Joanne's Tips
- Substitute herbs de Provence: Herbs de Provence works really well for our glaze. It usually combines lavender, rosemary, thyme, as well as a few other herbs. Use 2 tablespoons.
- The nutritional information provided are estimates.