Lavender Lemon Chicken

== Ingredients ==
* ⅓ – ½ cup butter, room temperature
* 2 teaspoons dried culinary lavender
* 1 teaspoon dried thyme
* 3 garlic cloves, minced
* ½ teaspoon lemon zest
* 1 teaspoon salt
* ½ teaspoon pepper
* ½ large onion
* 1 x 4 – 7 pound chicken
* ¼ cup dry vermouth
* ½ cup chicken stock
* 1 – 2 tablespoons flour or Wondra
== Directions ==
# Rinse chicken; pat dry.
# Reserve 2 tablespoons herb butter for gravy.
# Slide hand under skin of chicken breast to loosen skin from meat and place in slices of the herb butter.
# Spread remaining herb butter over outside of chicken.
# Truss chicken.
# Place the chicken in a flameproof roasting pan.
# Slice the onion into large pieces and scatter around the chicken.
# Arrange birds in a flameproof roasting pan.
# 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.
# 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 the platter, cover loosely, and make the following 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.
# Pour back into the pan.
# Bring to a simmer; melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat.
# Add flour or Wondra; whisk until smooth.
# Serve with gravy.
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Dry vermouth Recipes
Category:Lavender Recipes
Category:Thyme Recipes