Roast Chicken with Peaches, Honey, and Lavender | James Beard Foundation
"A perfect summer dish. It takes little effort and is great to serve outside on the patio. Don’t go crazy with the lavender—it will taste sickly if you use too much." —Diana Henry
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Ingredients
- 3 tablespoons olive oil, divided
- Sea salt flakes and pepper
- One 4-pound chicken, skin-on, cut into 8 pieces, or 8 good-sized skin-on, bone-in chicken thighs
- ¾ cup medium white wine
- 3 tablespoons white balsamic vinegar, divided
- ¼ cup lavender honey, divided
- 5 small, slightly under-ripe peaches
- 8 sprigs of fresh lavender
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