Provençal Herb and Lemon Roasted Chicken
Ingredients
- 2 tablespoons finely chopped thyme, plus 6 sprigs
- 1 tablespoon finely chopped rosemary, plus 1 small sprig
- 1 teaspoon lavender, preferably flowering, plus 1 small sprig
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- One 3 1/2 - to 4-pound chicken, wing tips removed
- 1 lemon, preferably Meyer—halved, juice squeezed into a bowl, halves reserved
- 6 unpeeled garlic cloves, lightly smashed
- 1 cup water
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