Honey-Lavender Glazed Chicken with Roasted Root Vegetables
Oven-roasted chicken thighs glazed with a honey and lavender syrup, served alongside caramelized carrots and parsnips. This mediterranean-inspired chicken (gluten free) ready in about 55 minutes pairs olive oil, dried culinary lavender, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
- 4 medium, peeled and cut into 2-inch pieces carrots
- 3 medium, peeled and cut into 2-inch pieces parsnips
- 3 tbsp olive oil
- 1 tsp dried culinary lavender
- 1/4 cup honey
- 2 tbsp lemon juice
- 3, minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 4 sprigs fresh thyme sprigs
Instructions
- Step 1: Preheat oven to 425°F. In a small saucepan, combine 1/4 cup honey, 1 tsp dried culinary lavender, and 2 tbsp lemon juice. Heat over low until honey dissolves and lavender infuses, about 5 minutes, then strain and set glaze aside.
- Step 2: Toss 4 peeled carrots and 3 peeled parsnips cut into 2-inch pieces with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a large rimmed baking sheet.
- Step 3: Season 6 bone-in, skin-on chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 4: Place chicken thighs skin-side down in skillet and sear for 4 minutes until skin is golden. Flip and cook 2 more minutes.
- Step 5: Transfer chicken thighs to the baking sheet with vegetables. Brush each thigh generously with half of the honey-lavender glaze and tuck 4 fresh thyme sprigs among chicken and veggies.
- Step 6: Roast in oven for 25-30 minutes until chicken reaches 165°F and vegetables are tender.
- Step 7: Remove from oven and brush chicken with remaining glaze. Let rest 5 minutes before serving.
Frequently asked questions
How long does Honey-Lavender Glazed Chicken with Roasted Root Vegetables take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Lavender Glazed Chicken with Roasted Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Honey-Lavender Glazed Chicken with Roasted Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Lavender Glazed Chicken with Roasted Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Lavender Glazed Chicken with Roasted Root Vegetables gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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