Heat the oven to 190°c / 375°F / gas mark 5
For the glaze:
5 tbsp fresh orange juice
1 tsp organic apple cider vinegar
3 tbsp runny honey, or coconut nectar
1 tsp dried lavender
1 bay leaf
2 sprigs of rosemary, about 2cm (1”) long, finely chopped
4 chicken breasts, on the bone
6 tbsp pine nuts, lightly toasted
Handful chopped chives
About an hour in advance, heat all the ingredients for the glaze together in a small pan. Simmer the glaze for a few minutes, then allow to rest and the herbs to infuse.
Start the chicken by setting the roasting tin over a medium heat on the hob, add the chicken, skin side down and fry off until golden brown. Off the heat, turn the breasts over and paint on the glaze. Cover in tin foil and cook in the oven for approximately 30-40 minutes, or until, when skewered, the chicken juices run clear not pink. Allow the meat to rest for 5 minutes then scatter over the pine nuts and chives and serve with the pan juices.