Honey-roasted chicken with garlic, lavender, and roasted vegetables
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Roasting
This butterflied chicken is great for all days, nights, and seasons, but is particularly great for celebrations—be prepared for the scent of its cooking to make your house smell like heaven. The aromatics all work together on this one: garlic and onions play off each others' sweetness, the lavender and thyme bring out a floral taste, and smoked paprika lends a bit of depth to the honey. All the while, your side dish is being made right under the chicken, as opposed to a separate roasting pan. <br /> <br />The pan-dripped vegetables I chose for this recipe are ones that I've found to be the most favored amongst those I've made it for, but by all means, check out what's seasonal and looking great at the market that day, and cook accordingly. The drippings from the chicken and the marinade will just enhance it all, like really great backup singers. <br /> <br />*NOTE: Make sure your roasting pan is big enough to hold both vegetables and the spatchcocked chicken. If you find there might be too much crowding with the vegetables, feel free to put a handful or more aside to cook another separately, or cook all the vegetables in a separate dish.
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