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1
Preheat the oven to 450.
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2
In a small bowl, combine the chopped thyme, rosemary and lavender leaves with 2 tablespoons of the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper.
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3
Carefully loosen the skin over the chicken breast and legs; don't tear the skin.
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4
Gently work the herb paste under the skin, spreading it all over the breast and legs.
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5
Season the cavity with salt and pepper and stuff with the reserved lemon halves, garlic cloves and herb sprigs.
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6
Set the chicken in a medium flameproof roasting pan and rub the skin with the remaining 2 tablespoons of olive oil.
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7
Drizzle with half of the lemon juice and season generously with salt and pepper.
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8
Roast the chicken for 20 minutes.
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9
Drizzle with the remaining lemon juice, then reduce the oven temperature to 350 and roast for about 40 minutes longer, or until the juices run clear when a thigh is pierced; baste once or twice during cooking.
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10
Cover the bird loosely with foil if it browns too quickly.
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11
Transfer the chicken to a cutting board and let rest for 15 minutes before carving.
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12
Spoon off the fat from the roasting pan and set the pan on 2 burners over moderately high heat.
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13
Add the water and bring to a boil, scraping up any browned bits from the bottom of the pan.
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14
Boil the sauce until reduced to 3/4 cup, then strain and serve with the chicken.
