Côte d’Azur Roast Chicken

1 6-pound roasting chicken

5 or 6 cloves garlic, peeled

Few sprigs fresh rosemary

1 tablespoon lavender flowers

Extra-virgin olive oil

Kosher salt and freshly ground pepper to taste

Preheat oven to 375 degrees or prepare charcoal grill for indirect heat. Rinse chicken with cold water inside and out; pat dry with paper towels. Rub inside with salt and pepper; add garlic cloves, a couple of sprigs of rosemary, and lavender. Rub outside of chicken with oil; sprinkle with salt and pepper. Strip rosemary leaves from another sprig and sprinkle over bird. Place bird breast-side down on rack in roasting pan or on grill. Roast at least one hour, turning halfway through so breast is facing up. Continue roasting until bird reaches an internal temperature of 180 degrees. Serve with crusty French bread, a green salad and a red wine (a syrah or Rhône is perfect).


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