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Nothing says fresh, elegant, and comforting like this Chicken with Lavender and Lemon! Marinated in fragrant dried lavender, lemon juice and zest, thyme, and honey, then roasted to juicy perfection, this show-stopping chicken gives a simple weeknight dinner a gourmet twist you’ll love. Whether you’re craving simple chicken recipes, looking to use up chicken breasts, or searching for quick dinner ideas, this easy recipe fits every season and occasion.
Table of Contents
Ingredients
Here’s what you’ll need to get started:
| Ingredient | Amount |
|---|---|
| Chicken (whole or cuts) | 10 pieces |
| Dried lavender | 2 tbsp |
| Olive oil (extra virgin) | 4 tbsp |
| Honey | 4 tbsp |
| Thyme (fresh sprigs) | 2 sprigs |
| Lemon zest | zest of 1 |
| Lemon juice | 1/4 cup |
| Salt | 1 1/2 tsp |
Kitchen equipment you’ll need (see links):
- Roasting pan or baking sheet (baking sheets)
- Mortar and pestle or rolling pin
- Measuring cups and spoons set
- Chef’s knives
- Cutting board
- Kitchen utensils
- Mixing bowls
Instructions
- Crush the dried lavender using a mortar and pestle or place in a bag and use a rolling pin or heavy pan.
- In a large mixing bowl, combine crushed lavender, olive oil, honey, thyme, lemon zest, lemon juice, and salt. Stir or whisk well.
- Add chicken pieces. Toss until every piece is well-coated. Cover and let marinate for 30 minutes at room temp or up to 4 hours in the fridge.
- Preheat your oven to 400°F (204°C).
- Transfer chicken to a roasting pan, skin side up, in a single layer. Pour marinade over the top.
- Roast for 20 minutes, then flip pieces and baste with pan juices.
- Roast 10 minutes more; then flip chicken again to crisp the skin and roast 6–10 more minutes. Watch skin closely to prevent burning.
- Rest chicken 5 minutes before serving. Spoon the luscious pan juices over to finish.
Tips for Success
- Use only culinary-grade dried lavender for best flavor and food safety.
- Marinating the chicken longer (up to 4 hours) deepens the floral and citrus notes.
- For extra crisp skin, pat chicken dry before marinating.
- Serve with roasted potatoes, a simple side salad, or steamed vegetables for a complete meal.
- Equipment like a food processor can help if scaling the recipe for meal prep.
Equipment List
- Baking sheets
- Rolling pin
- Chef’s knives
- Cutting board
- Kitchen utensils
- Mixing bowls
- Measuring cups and spoons set
- Optional: Food processor for batch prep
FAQ
Can I use chicken breasts instead of a whole chicken?
Yes. Adjust the roasting time down, as chicken breasts cook faster and are best checked with a kitchen thermometer for doneness.
Can I grill the chicken instead?
Absolutely. Grill over medium heat, basting with marinade until the internal temperature reaches 165°F.
Is lavender safe to eat?
If you use culinary-grade dried lavender, it’s completely safe and adds a subtle floral note that pairs beautifully with lemon and honey.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Shred leftovers for salads or wraps for another quick meal.
Conclusion
Ready to impress your family and guests? Try this Chicken with Lavender and Lemon tonight! For more delicious recipes, pin this page and follow us on Pinterest.
PrintRoasted Chicken with Lavender and Lemon : Easy, Aromatic Dinner in 60 Minutes
Aromatic roasted Chicken with Lavender and Lemon marinated in honey, thyme, and citrus, then baked until juicy and golden.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Total Time: 51 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roast
- Cuisine: American
Ingredients
10 pieces chicken (1 whole chicken, cut up or bone-in pieces)
2 tbsp dried lavender
4 tbsp extra virgin olive oil
4 tbsp honey
2 sprigs fresh thyme
zest of 1 large lemon
1/4 cup freshly squeezed lemon juice
1 1/2 tsp salt (or to taste)
Instructions
1. Crush the dried lavender in a mortar and pestle, or place it in a bag and crush with a rolling pin or heavy pan.
2. Add crushed lavender to a large bowl with olive oil, honey, thyme, lemon zest, lemon juice, and salt, then whisk to combine.
3. Add the chicken pieces and toss until well coated in the marinade.
4. Cover and marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
5. Preheat the oven to 400°F (204°C).
6. Place the chicken pieces in a roasting pan in a single layer, skin side up, and pour the marinade over the top.
7. Roast for 20 minutes.
8. Remove the pan from the oven, flip the pieces, and baste with the pan juices.
9. Roast for another 10 minutes.
10. Flip the pieces again, skin side up, and roast for 6–10 minutes more, watching closely to prevent over-browning.
11. Remove from the oven and let the chicken rest for 5 minutes.
12. Serve with pan juices spooned over the chicken.
Notes
Use culinary-grade dried lavender for the best flavor.
Bone-in, skin-on chicken pieces give the juiciest result.
Marinating longer (up to 4 hours) enhances the floral and citrus notes.
Serve with roasted potatoes, salad, or steamed vegetables.
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