Sweet, earthy and sticky. This chicken is so good. I know lavender and chicken might sound a little odd, but trust me, it’s seriously good. We first experienced the lavender honey combination at a little restaurant in Virginia. It was the Red Fox Inn in Middleburg if you are ever in the area ? They served us quail glazed in a combination of herbs, lavender and honey. It was sticky, earthy and a little sweet. We loved it. The idea really stuck with us because it was years ago that we ordered that quail and now we’re sharing our spin with you. Lavender is pretty strong, but when you combine it with something sweet — like the honey — it works well. I also love acid in food, which is why we add a hefty amount of balsamic vinegar to the glaze. If you can find it, use chicken that still has the bone in and the skin on. The final result will be more tender and juicy. We’ve made this with a whole chicken that’s been quartered as well as just drumsticks or chicken thighs. We made these for an entire gluten-free menu featured in maché magazine’s Holiday Issue and love it served alongside this Creamy Roasted Parsnip Puree Recipe. Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne Salt and fresh ground black pepper 2 teaspoons dried lavender 1 tablespoon dried thyme 1 tablespoon dried rosemary 1/2 teaspoon crushed red pepper flakes 1/2 cup pure honey 1/4 cup balsamic vinegar 2Season chicken quarters with about 1 teaspoon of salt and a few grinds of black pepper. Place, in one layer, onto a rimmed baking sheet. Bake for 20 minutes. 3Meanwhile, add lavender, thyme, rosemary, red pepper flakes, honey and the balsamic vinegar to a small saucepan over medium low heat. Whisk until well blended. When warmed through, remove from the heat and set aside. 4After 20 minutes of roasting, baste the chicken with the lavender honey glaze every 5 minutes until the chicken is cooked though and a thermometer inserted into the thickest part of the chicken reads 165 degrees F, an additional 15 to 20 minutes. 5Remove chicken from the oven, loosely cover with aluminum foil and allow to rest for 5 minutes before serving.
