Lavender, Lemon, and Honey Spatchcocked Roast Chicken

Ingredients

• 1 whole small chicken
• Kosher salt and freshly ground black pepper
• 1 tablespoon juice and 1 teaspoon zest from 1/2 lemon, the other half cut into wedges
• 1 1/2 tablespoons dried lavender
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 1 tablespoon butter, softened
• 1 loaf hearty sourdough bread

Directions

1. Heat the oven to 400 degrees F and set a rack in the middle. Using kitchen shears, remove the chicken’s backbone. Place the chicken breast-side-up in an enameled baking dish, then press firmly on the breast bone until it cracks and the bird sits flat. Season both sides well with salt and pepper.
2. In a bowl, combine the lemon juice, lemon zest, lavender, thyme, olive oil, and honey. Stir everything together, then add the butter and work it in with a fork until the mixture is smooth and blended.
3. Rub the lemon, lavender, and honey butter over the top of the chicken and underneath it. Roast for 20 minutes. Tuck the lemon wedges beneath the chicken, then put it back in the oven. Keep roasting until the skin is golden with a few charred spots, an instant read thermometer reads 150 degrees F in the breast, and the thighs and legs are at least 165 degrees F, about 15 to 25 minutes more.
4. Take the chicken out of the oven and rest it for 10 minutes. Cut it in half.
5. Serve the chicken with the pan juices and roasted lemon wedges, with bread alongside for soaking up the juices.