Honey-Lavender 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 glazed with a honey-lavender sauce paired with vibrant spring vegetables. This Mediterranean-inspired Mother’s Day recipe, ready in about 55 minutes, pairs bone-in chicken thighs, honey, dried lavender buds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 40 min Serves 4 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, mix 3 tbsp honey, 1 tsp dried lavender buds, 2 tsp chopped fresh thyme, and 4 minced garlic cloves until combined.
  2. Step 2: Rub 3 tbsp olive oil evenly over 6 bone-in chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper. Brush the honey-lavender mixture over the chicken, coating both sides.
  3. Step 3: Arrange the chicken thighs on a rimmed baking sheet. Toss 3 peeled and cut carrots and 1 bunch trimmed asparagus with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice, then spread around the chicken.
  4. Step 4: Roast in the oven for 35-40 minutes, until chicken skin is golden and internal temperature reaches 165°F, and vegetables are tender-crisp.
  5. Step 5: Remove from oven and let rest 5 minutes before serving, spooning any pan juices over the chicken and vegetables.

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