Lavender Lemon Chicken - cooking recipe

Ingredients

1/2 cup butter, room temperature
2 teaspoons dried lavender
1 teaspoon dried thyme
3 garlic cloves, minced
1/2 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon pepper
1/2 large onion
1 (4 -7 lb) broiler-fryer chickens, whole
1/4 cup dry vermouth
1/2 cup chicken stock
1 -2 tablespoon flour

Preparation

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.
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.
Preheat oven to 400\u00b0F.
Rinse chicken and pat dry.
Slice herb butter and reserve 2 tablespoons for sauce.
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.
Truss chicken. Place the chicken in a flameproof roasting pan.
Slice the onion into large pieces and scatter around the chicken.
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\u00b0 to 175\u00b0F.
It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
Lift chicken and tilt, emptying any juices from cavity into roasting pan.
Remove the chicken to a platter, cover loosely with foil.
Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
Strain the mixture into cup with pan juices.
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.
When butter has completely melted add flour and whisk until smooth.
Serve sauce with chicken.