Citrus and Herb-Infused Rotisserie Chicken with a Honey-Lavender Glaze

Begin by preheating your oven to 375°F. In a small bowl, combine 1/4 cup of honey, 1 tablespoon of dried lavender, and the juice of 1 lemon to create the honey-lavender glaze.

Set this mixture aside to allow the flavors to meld. Next, prepare the chicken by rinsing it under cold water and patting it dry with paper towels.

Season the inside of the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stuff the cavity with 1 lemon cut into quarters, 4 sprigs of fresh rosemary, and 4 sprigs of fresh thyme.

Rub the outside of the chicken with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder.

Place the chicken in a roasting pan, breast side up. Brush the honey-lavender glaze generously over the chicken, reserving some for later.

Roast the chicken in the preheated oven for 1 hour and 15 minutes, basting with the remaining glaze every 20 minutes.

The chicken is done when the internal temperature reaches 165°F and the skin is golden brown. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.

Serve the chicken with a side of roasted seasonal vegetables and a sprinkle of fresh herbs for an elegant presentation.