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1
Combine all of the brine ingredients (except the chicken) in a large stock pot and bring to a rolling boil.
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2
Boil 3 minutes, remove from heat, cover the pot, and cool completely.
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3
Remove giblets from chicken cavity and discard them.
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4
Rinse chicken thoroughly with cold water and add it to the pot with the brine.
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5
Add enough cold water to completely submerge the chicken.
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6
Cover the pot and refrigerate the chicken for at least 8 hours and up to 20 hours.
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7
The longer it soaks, the more flavorful and moist the chicken will be.
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8
Preheat oven to 500 degrees F. Remove the chicken from the brine, place it on a rack in a shallow roasting pan, and pat dry with a paper towel.
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9
Stuff the cavity with the lemon quarters and lavender sprigs.
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10
Tuck the wing tips underneath the chicken and truss together the legs.
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11
Mix together butter, lemon zest, chopped lavender and pepper.
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12
Gently separate the skin from the chicken breasts, and spread half the butter mixture inside, reaching as far back as possible without tearing the skin.
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13
Rub the remaining butter mixture over the outside of the chicken.
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14
Transfer the chicken in the roasting pan to the preheated oven and cook at 500 degrees F for 20 minutes to allow the skin to brown and crisp.
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15
Reduce heat to 350 degrees F and cook, uncovered, about 1 more hour, until internal temperature reaches 170 degrees F. Remove chicken from oven, cover it, and allow it to rest for 20 minutes before carving.
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16
There should be an absurd amount of juice at the bottom of the pan, and you can either use this as is, or turn it into a delicious gravy using your favorite gravy recipe.
