Combine the Dijon Mustard, a splash of olive oil, smash garlic, himalayan salt, pepper and most of the lavender and rosemary, only leaving a bit to sprinkle the skillet with. If you want more of a lemon zest in the taste, you can squeeze a bit of lemon juice into the marinade. Very optional as you can also simply squeeze it over the chicken before roasting or just add lemon slices before putting it in the oven for less of a lemon flavor. Smother chicken breast with marinade.