Honey-Lavender Glazed Roasted Chicken with Spring Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender roasted chicken thighs glazed with a fragrant honey-lavender sauce, served alongside roasted spring vegetables for a fresh celebratory meal. This Mediterranean-inspired Mother’s Day recipe, ready in about 65 minutes, pairs bone-in chicken thighs, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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.

Prep: 15 min Cook: 50 min Serves 6 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 1/4 cup honey, 1 tsp dried culinary lavender, 3 minced garlic cloves, and 1 tbsp lemon zest, mixing well to form a glaze.
  2. Step 2: Pat dry 6 bone-in chicken thighs and rub them evenly with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Place chicken in a roasting pan skin-side up.
  3. Step 3: Arrange 12 baby carrots, 1 bunch of trimmed asparagus spears, and 1 lb halved baby potatoes around the chicken in the roasting pan. Drizzle vegetables with a little olive oil and season with salt.
  4. Step 4: Brush the honey-lavender glaze generously over the chicken thighs and vegetables, reserving some glaze.
  5. Step 5: Roast in the oven for 35 minutes, then brush chicken and vegetables with the reserved glaze and add 4 fresh thyme sprigs to the pan. Continue roasting for an additional 10-15 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
  6. Step 6: Remove from oven and let rest for 5 minutes before serving, allowing the glaze to set and flavors to meld.

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