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Lavender Honey Chicken

by on December 27, 2011 · 12 comments

Sweet, earthy and sticky. This chicken is so good.

Start by buying a whole chicken that has been quartered. Try to go for the chicken that still has the bone in and the skin on. You could even do this with just drumsticks, chicken thighs or breast, just remember the drumsticks will cook quicker than the breasts, so keep a close eye.

The glaze comes together in under 5 minutes, you’ll just need dried lavender, dried thyme, dried rosemary, 1/2 cup of honey and a 1/4 cup of balsamic vinegar. We buy most of our spices online and have found most places sell food grade dried lavender. We have bought lavender from The Spice House and Spices Inc before and have been happy. Lavender is a strong flavor, but stands up really well to something sweet, like honey. We first tried honey and lavender together when we stopped in to the Red Fox Inn in Virginia, where we ended up ordering a quail with lavender honey glaze, that quail ultimately became the inspiration for this chicken. It’s funny how that happens, we must have eaten that quail years ago, but I guess that flavor combo stuck with us all this time!

Isn’t it pretty, I could eat the whole plate of chicken right now…. maybe with some mashed potatoes and green beans?

We made these for an entire gluten-free menu featured in maché magazine‘s Holiday Issue, see the whole menu by clicking here!


Lavender Honey Chicken
Prep time
Cook time
Total time
Lavender is a pretty intense flavor, but when you match it with something floral and sweet like honey, it really works. You can find food-grade lavender by searching on Google. We have bought our lavender online from the following stores and have been really pleased: The Spice House and Spices Inc.
Created By:
Yield: 4
You Will Need
  • 1 whole chicken, quartered
  • 1 tablespoon salt
  • 2 teaspoons dried lavender
  • 1 tablespoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon dried rosemary
  • 1/2 cup honey
  • 1/4 cup balsamic vinegar
  1. Preheat oven to 400 degrees F and position racks towards the middle of the oven.
  2. Season chicken quarters with salt and arrange in one layer onto a baking sheet or two. Bake in the oven for 20 minutes.
  3. In the meantime, combine lavender, thyme, rosemary, honey and balsamic vinegar in a small bowl. Baste the chicken with the lavender honey marinade every 5 minutes for an additional 15-20 minutes or until completely cooked though and a thermometer inserted into the thickest part of the chicken reads 165 degrees F. Remove chicken from the oven, loosely cover with aluminum foil and allow to rest for 5 minutes before serving.

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About the Author


I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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1 Cookie December 28, 2011 at 3:12 pm

I’ve never had lavender in food before but I’m tasted it in tea. It’s yummy!


2 Cathy @ Savory Notes December 28, 2011 at 4:41 pm

Lavender + honey is such a classic combo, but I’ve never thought about putting them together on chicken before. What a great idea!


3 2peasandapot December 28, 2011 at 6:09 pm

This looks really delicious. Love the herb coating.


4 Anna December 28, 2011 at 10:48 pm

I have used rosemary with chicken a lot of times, and always ended up a hit on the flavor department. Now, I am ready to try lavender. Looks like an amazing combination. Great for New Year’s dinner.


5 Krysta N. January 14, 2012 at 8:43 pm

I’m excited to try this soon – I once had a sweet lavender-glazed turkey dish at a cafe that was DIVINE. I have dreamed about it ever since, but haven’t worked up the energy to experiment and replicate it. I’m going to see how close this recipe is and hope that my longing can be satisfied. :D


6 LLH Designs January 18, 2012 at 1:44 pm

Thank God for Google! I was in the mood for chicken with honey and couldn’t find the inspiration I was looking for until I found this. AMAZING! My family says this recipe is a keeper! I’ll be sharing your blog and these recipes with readers and friends today!

Thanks so much!


7 Joanne January 18, 2012 at 2:54 pm

you’re so sweet!


8 MP August 15, 2012 at 3:54 pm

Would this work the same for just chicken breast?


9 Joanne August 20, 2012 at 1:16 pm

Yes, absolutely. Watch the cooking time, though. Since we made this with bone-in chicken, it takes longer than if you were to use boneless chicken breast.


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