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1
To butterfly the chickens, place them breast down on a cutting board. With sturdy kitchen shears, cut on each side of the backbones and discard bones or save for making broth. With a sharp knife, cut along both sides of the breast bones, being careful not to pierce the skin, and discard or save for making broth.
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2
Turn chickens breast side up. Make a slit in the skin on each side near the bottom of the chickens. Bring legs up and force them in the slit. Repeat with remaining leg, and the second chicken. Bring the wings up and tuck them behind the chicken.
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3
In a small saucepan, combine honey, lavender tea, chicken broth and fresh thyme. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Stir in thered wine vinegar.
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4
Salt and pepper the chickens on both sides. Line a large baking sheet with stick release foil and arrange a sprig of thyme and dried lavender on two spots where the breast cavities will be. Place the chickens, breast side up, over the herbs, brush well with the melted butter. Place chickens in the oven. Roast 45 minutes, reduce oven heat to 350 degrees, and baste chickens with the honey-lavender mixture. Baste every 5 minutes for 10 to 15 minutes longer or until chickens thighs no longer exude pink juices when pierced.
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5
To serve, cut chickens in half lengthwise and place a half on each of 4 large dinner plates. Warm the honey-lavender sauce and spoon it over each serving.
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6
* To make lavender tea, place 1/2 teaspoon dried culinary lavender in a cup and pour 1/3 cup boiling water over them. Cover and steep 5 minutes, strain and add to honey as described above.
