Lavender Spatchcock Chicken Recipe

Ingredients:

• 1 whole chicken, 4-5 lbs
• 1 Tbsp kosher salt
• 1 tsp baking powder
• 1/2 tsp black pepper
• 1 Tbsp honey
• 1 Tbsp Dijon mustard
• 1 Tbsp culinary lavender
• 1 Tbsp chopped fresh rosemary
• Flaky finishing salt (such as Maldon’s)

Directions:

1. Using sharp kitchen shears, remove backbone of chicken. Flip chicken over and press down firmly on the breast bone to flatten bird. Pat dry with paper towels.
2. Combine salt, baking powder, and pepper. Sprinkle all over chicken. For best results, leave salted, spatchcocked chicken uncovered on the lowest shelf in the refrigerator overnight.
3. When you’re ready to roast the chicken, preheat oven to 450°F.
4. Stir honey and mustard together in a small bowl. Crush lavender and rosemary by rubbing between fingers or smashing with the side of a knife blade. Add to bowl and combine. Rub mixture liberally all over chicken, under and over the skin. Place on a rack over a foil-lined baking sheet. Tuck wing tips under bird to prevent burning.
5. Roast until the thickest part of the breast nearest the bone registers 165°F on an instant-read thermometer, about 45 minutes. If skin begins to darken, cover loosely with aluminum foil. Allow to rest for 10 minutes before carving. Sprinkle with finishing salt before serving.