Baked Herb Chicken...with Lavender!

I found a lovely recipe for Baked Artichoke Chicken and decided to put a little sunshine lavender farm spin on it.

4 lbs of chicken legs and thighs with skin

1 can of artichoke hearts

1 medium onion, cut into chucks

1 lb button mushrooms, sliced

2 Tbs Dijon mustard

1 Tbs minced garlic

1/4 cup olive oil

1/4 cup white wine

1/4 apple cider vinegar

1/4 Tsp dried thyme

1/4 Tsp dried oregano

1/4 lavender buds, crushed

1 bay leaf

Salt and pepper to taste

Preheat oven to 375F. Place artichokes, onions and mushrooms on the bottom of a large baking pan. Place chicken on top of the vegetables. Mix the mustard with the remaining ingredients and pou over the chicken. Sprinkle with salt and pepper. Bake for one hour.

Everything was delicious and GONE!