Whisk together the lavender syrup, thyme, rosemary, lemon zest & juice, and honey. Place the chicken in a large baking dish or large ziplock bag and pour the marinade over the top. With your hands, rub the marinade over the chicken to thoroughly coat it. Cover and let sit at room temperature for half an hour or in the refrigerator overnight.

Preheat the oven to 400°F.

Spread the chicken evenly across a baking sheet, reserving the marinade. Bake for 40 to 45 minutes or until an internal temperature reads 165°F and the juices run clear when punctured at the meatiest part. (NOTE: the sugar in the marinade can cause the skin to darken. Keep an eye on the chicken. When the skin turns a nice golden brown, cover the chicken loosely in aluminum foil).

Meanwhile, heat the marinade in a saucepan over medium heat until boiling. Reduce the heat to medium-low and let simmer, stirring often, until the chicken is finished cooking. Drizzle the marinade over the chicken.

Serve immediately. Pairs great with rice or new potatoes and your favorite veg. Enjoy!