Crispy Herb-Infused Chicken with Lavender Honey Drizzle and Roasted Vegetable Medley

Preheat your oven to 425°F. Rinse the chicken thighs under cold water and pat them dry with paper towels.

In a small bowl, mix together the chopped fresh herbs, garlic powder, salt, and pepper. Rub this herb mixture generously over the chicken thighs, ensuring they are well coated.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down in the skillet and sear them for about 5 minutes until the skin is golden brown and crispy.

Carefully flip the chicken thighs over and add the chopped seasonal vegetables to the skillet around the chicken.

Drizzle the vegetables with a little olive oil and season with salt and pepper. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

While the chicken and vegetables are roasting, prepare the lavender honey drizzle by mixing the honey with dried lavender in a small saucepan over low heat.

Stir until the honey is warmed and the lavender is fragrant, about 3-5 minutes. Once the chicken is done, remove the skillet from the oven and let it rest for 5 minutes.

Serve the chicken thighs on a platter, drizzled with the lavender honey and surrounded by the roasted vegetables.

Garnish with additional fresh herbs if desired.