Lavender Rosemary Chicken + Win Over $1000 in Prizes!
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Adapted from Kosher by Design Brings it Home, by Susie Fishbein
  • 1 chicken, cut into eighths
  • 1 Tablespoon canola oil
  • ¼ teaspoon kosher salt
  • ½ cup honey (preferably wildflower or clover honey)
  • 4 teaspoons Herbs De Provence (preferably a brand that has lots of lavender)
  • 1 teaspoon dried rosemary, chopped
  • ¼ teaspoon cayenne pepper
  • ¼ cup red wine vinegar
  • fresh rosemary, optional, for garnish
  1. Preheat oven to 400 degrees.
  2. Place chicken in a 9x13 roasting pan or oven to table dish, and massage the oil into it to cover all pieces with oil. Sprinkle salt over the chicken.
  3. Roast for 35 minutes, uncovered.
  4. Meanwhile, in a small bowl, combine the honey, herbs de provence, rosemary, cayenne and vinegar in a small bowl. Whisk to combine.
  5. After 35 minutes, remove chicken from the oven and pour the honey mixture over the chicken, covering all pieces with it.
  6. Bake for ten minutes, then use a spoon to baste the chicken with the liquid.
  7. Repeat process until the chicken is nicely browned and cooked through. The total cooking time should be about an hour.
  8. Serve immediately, garnished with fresh rosemary, if desired.
Recipe by Overtime Cook at