Crispy Herb-Infused Chicken with Roasted Seasonal Vegetables and Honey-Lavender Drizzle

Begin by preheating your oven to 425°F. In a mixing bowl, combine 1 cup of panko breadcrumbs, 1 tablespoon of dried thyme, 1 tablespoon of dried rosemary, and 1 teaspoon of garlic powder.

In another bowl, whisk together 1 large egg and 2 tablespoons of Dijon mustard until smooth. Dip each chicken breast into the egg mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture.

Place the coated chicken breasts on a baking sheet lined with parchment paper. In a separate bowl, toss 2 cups of chopped seasonal vegetables, such as zucchini, bell peppers, and carrots, with 2 tablespoons of olive oil, salt, and pepper to taste.

Spread the vegetables around the chicken on the baking sheet. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F.

While the chicken and vegetables are baking, prepare the honey-lavender drizzle by combining 1/4 cup of honey, 1 tablespoon of dried lavender, and 1 tablespoon of lemon juice in a small saucepan over low heat.

Stir until the honey is melted and the lavender is fragrant, about 5 minutes. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing.

Serve the chicken alongside the roasted vegetables, drizzled with the honey-lavender sauce for a touch of sweetness and floral notes.