Honey-Lavender Roasted Chicken with Lemon and Thyme

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.

A fragrant roast chicken glazed with honey and infused with fresh lavender, lemon, and thyme for a delicate floral and citrus flavor. This French-inspired Mother’s Day recipe, ready in about 85 minutes, pairs whole chicken, honey, dried lavender buds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 70 min Serves 6 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. Rinse and pat dry the 4 lbs whole chicken, then season the cavity with 1/2 tbsp salt and 1/2 tsp black pepper. Stuff the cavity with 2 fresh thyme sprigs and half of the 1 large lemon sliced into thin rounds.
  2. Step 2: In a small bowl, mix 3 tbsp honey, 1 tsp dried lavender buds, 2 tbsp olive oil, 4 minced garlic cloves, 1/2 tbsp salt, 1/2 tsp black pepper, and the zest of the remaining half lemon until combined to form a glaze.
  3. Step 3: Place the chicken breast side up in a roasting pan. Brush the honey-lavender glaze all over the chicken skin, making sure to cover evenly. Tie the legs together with kitchen twine and tuck the wings under.
  4. Step 4: Roast the chicken in the preheated oven for 20 minutes, then reduce heat to 375°F and continue roasting for 40-50 minutes more, basting every 15 minutes with the pan juices and remaining glaze, until an internal temperature of 165°F is reached and skin is golden and crisp.
  5. Step 5: Let the chicken rest for 10 minutes before carving. Garnish with the remaining 2 thyme sprigs and lemon slices for serving.

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