Lightly crush the lavender in a mortar and pestle or with a rolling pin. It should become fragrant. Combine it with the olive oil, lemon, thyme, honey and dijon in a ziploc bag or large container. Stir until combined then submerge the chicken pieces until fully covered. Marinate for 4-8 hours.
Preheat the oven to 400°F. Place the chicken in a single layer in a roasting dish, skin side up. Try to keep them from touching, but that may be hard. Pour the marinade over the top and roast for 30 minutes.
Remove the pan and flip the chicken. Use a spoon to baste the chicken pieces with the marinade and roast for another 10 minutes.
Flip one last time so the skin side up once again up and roast for another 5-10 minutes. Because of the honey it is at risk for browning too quickly, so keep an eye on it. Remove once cooked and the internal temperature equals 165°F.
Let rest for 5 minutes before serving and serve with a hearty bread for dipping into the leftover marinade sauce.
You can substitute ½ cup of lavender honey simple syrup in place of the honey. This will boost the lavender flavor as well. It's almost like using lavender honey.