Instant Pot® Provencal Honey-Lemon Chicken

I love the blend of herbes de Provence, honey, lemon, and lavender. The acidity of the lemon perfectly balances the sweetness of the honey. This dish is always a hit and all five of my children cheer when I place this on the table. I use an Instant Pot®, but this recipe can be easily adapted to be baked in the oven instead. I hope you enjoy it as much as my family does.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 322 Calories

Ingredients

• 2 teaspoons cornstarch
• 1 tablespoon lavender flowers
• 4 tablespoons honey
• 1 ½ cups chicken stock
• 6 chicken legs
• 1 lemon, zested and juiced
• 4 chicken thighs
• 2 cloves garlic, sliced
• 3 tablespoons extra-virgin olive oil, divided
• 3 tablespoons herbes de Provence
• 2 sprigs thyme, leaves picked

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Step 2

Rub the herbes de Provence into the chicken legs and thighs.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.

Step 6

Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.

Step 7

Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.