Caramelized Lemon Lavender Vanilla Roast Chicken

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and pat the chicken completely dry with paper towels.

2. 2

   In a small bowl, mix the softened butter, lavender, vanilla bean paste, minced garlic, and the zest of one lemon.

3. 3

   Carefully loosen the skin over the chicken breast and thighs, then rub half of the butter mixture directly onto the meat under the skin.

4. 4

   Rub the remaining butter mixture over the outside of the skin and season generously with salt and pepper.

5. 5

   Stuff the chicken cavity with the zested lemon halves and thyme sprigs, then tie the legs together with kitchen twine.

6. 6

   Place the chicken in a roasting pan and roast for 45 minutes.

7. 7

   Whisk the honey with the juice of the second lemon and brush it over the chicken, then roast for another 15 minutes until the skin is golden brown and the internal temperature reaches 165°F.

8. 8

   Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.