-
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 400u00b0F.
-
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 170u00b0 to 175u00b0F.
-
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.
