Lavender is pretty strong, but when you combine it with something sweet — like the honey — it works well. You can find culinary grade lavender in spice and tea shops as well as online.
1 (5 to 6 pound) chicken, quartered
Salt and fresh ground black pepper
2 teaspoons dried lavender
1 tablespoon dried thyme
1 tablespoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1/2 cup pure honey
1/4 cup balsamic vinegar
Position an oven rack towards the middle of the oven then heat oven to 400 degrees F.
Season chicken quarters with about 1 teaspoon of salt and a few grinds of black pepper. Place, in one layer, onto a rimmed baking sheet. Bake for 20 minutes.
Meanwhile, add lavender, thyme, rosemary, red pepper flakes, honey and the balsamic vinegar to a small saucepan over medium low heat. Whisk until well blended. When warmed through, remove from the heat and set aside.
After 20 minutes of roasting, baste the chicken with the lavender honey glaze every 5 minutes until the chicken is cooked though and a thermometer inserted into the thickest part of the chicken reads 165 degrees F, an additional 15 to 20 minutes.
Remove chicken from the oven, loosely cover with aluminum foil and allow to rest for 5 minutes before serving.