Ingredients

Instructions

  1. In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined.
  2. Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days.
  3. Preheat oven to 400°F.
  4. Rinse chicken and pat dry.
  5. Slice herb butter and reserve 2 tablespoons for sauce.
  6. Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken.
  7. Truss chicken. Place the chicken in a flameproof roasting pan.
  8. Slice the onion into large pieces and scatter around the chicken.
  9. Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F.
  10. It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
  11. Lift chicken and tilt, emptying any juices from cavity into roasting pan.
  12. Remove the chicken to a platter, cover loosely with foil.
  13. Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
  14. Strain the mixture into cup with pan juices.
  15. Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan.
  16. When butter has completely melted add flour and whisk until smooth.
  17. Serve sauce with chicken.