Sheet Pan Lavender-Honey Roasted Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 infused with subtle lavender and honey, paired with caramelized root vegetables roasted to perfection on a single sheet pan. This American Southern-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, honey, dried culinary lavender 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 American Southern cuisine 420 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
3 tbsp honey
1 tsp dried culinary lavender
4 tbsp olive oil
4, minced garlic cloves
3 large, cut into 1-inch pieces carrots
3 medium, cut into 1-inch pieces parsnips
1 large, cut into wedges red onion
4 fresh thyme sprigs
2 tsp salt
1 tsp black pepper
2 tbsp lemon juice

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Instructions

Step 1: Preheat the oven to 425°F. In a small bowl, mix 3 tbsp honey, 1 tsp dried culinary lavender, 4 tbsp olive oil, 4 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper until combined.
Step 2: Place 6 bone-in chicken thighs on a large sheet pan and brush the honey-lavender mixture evenly over each piece, making sure to coat under the skin where possible.
Step 3: Arrange 3 large carrots, 3 medium parsnips, and 1 large red onion (all cut into 1-inch pieces or wedges) around the chicken. Drizzle an additional 1 tbsp olive oil over the vegetables and season with a pinch of salt.
Step 4: Tuck 4 sprigs of fresh thyme among the chicken and vegetables, then roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
Step 5: Remove from the oven and drizzle 2 tbsp fresh lemon juice over the chicken and vegetables for brightness before serving.