Prep 15 mins
Cook 1 hr
Food & Wine. WINE: Pinot Noir Los or consider an Italian wine, such as Chianti Classico Riserva.
- 2 tablespoons finely chopped fresh thyme, plus
- 6 sprigs fresh thyme
- 1 tablespoon finely chopped fresh rosemary, plus
- 1 small fresh rosemary sprig
- 1 teaspoon lavender, plus
- 1 sprig fresh lavender
- 1⁄4 cup extra virgin olive oil
- salt & freshly ground black pepper
- 1 (3 1/2-4 lb) roasting chickens, wing tips removed
- 1 lemon, juice of, squeezed into a bowl, halves reserved
- 6 unpeeled garlic cloves, lightly smashed
- 1 cup water
- Preheat the oven to 450°. In a small bowl, combine the chopped thyme, rosemary and lavender leaves with 2 tablespoons of the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Carefully loosen the skin over the chicken breast and legs; don't tear the skin. Gently work the herb paste under the skin, spreading it all over the breast and legs.
- Season the cavity with salt and pepper and stuff with the reserved lemon halves, garlic cloves and herb sprigs.
- Set the chicken in a medium flameproof roasting pan and rub the skin with the remaining 2 tablespoons of olive oil.
- Drizzle with half of the lemon juice and season generously with salt and pepper.
- Roast the chicken for 20 minutes. Drizzle with the remaining lemon juice, then reduce the oven temperature to 350° and roast for about 40 minutes longer, or until the juices run clear when a thigh is pierced; baste once or twice during cooking.
- Cover the bird loosely with foil if it browns too quickly. Transfer the chicken to a cutting board and let rest for 15 minutes before carving.
- Spoon off the fat from the roasting pan and set the pan on 2 burners over moderately high heat.
- Add the water and bring to a boil, scraping up any browned bits from the bottom of the pan. Boil the sauce until reduced to 3/4 cup, then strain and serve with the chicken.