Lavender-Apricot Chicken Drumsticks


  • 3 pounds chicken drumsticks (about 10 drumsticks)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 cup apricot preserves
  • 1 tablespoon boiling water
  • Dried edible lavender blossoms



  1. Preheat the oven to 450°F.
  2. Toss the chicken with the olive oil and season with salt and pepper. If you were using rosemary instead of lavender, I would chop it and toss it with the chicken at this point. Place a Silpat (or foil or parchment) over a baking sheet with a lip, and lay the chicken out on the baking sheet, making sure it is well spread out. Roast for 30 minutes.
  3. After 30 minutes, the chicken should be golden. If it needs help, broil the drumsticks for a few minutes to get the skin crisp and golden.
  4. Meanwhile, in a mini food processor, whiz together the apricot preserves and the tablespoon of boiling water, to loosen the glaze, and break up any large bits of fruit in the preserves.
  5. After 30 minutes, if you have not already turned on your broiler, do so. Brush the chicken with half the apricot glaze, and place under the broiler for about 5 minutes, until the glaze starts to bubble and turn golden brown. Then, turn the chicken over, glaze the other side, and broil until that side is bubbly and golden.
  6. Remove the chicken from the oven, and pile the legs up on a platter. Sprinkle with lavender to taste.