A super simple roasted winter chicken that Belinda makes often. The secret? Roast it upside down (breast side down!).

Ingredients
1 whole organic chicken (ours are usually 3-4 pounds)
3 cloves of garlic
1 tablespoon herbs de provence
1 teaspoon of lavender pepper
1 teaspoon of lavender salt

6 tablespoons of salted grass-fed butter

• Flick the oven to 350 degrees

• Pat the chicken dry

• Mash the garlic and the rest of the seasonings with butter.

• Slather the chicken inside and out with the butter mixture (over and under the skin).

• Place upside down (breast side down) in a large roaster oven or Dutch oven (take the lid off).

• Pop in the oven and roast for 1 hour.

• Turn up the oven to 450 degrees.

• Take the bird out, flip it over (breast side up), try not to rip the breast skin but if you do— don’t worry about it! This dinner is about comfy, coziness and a little crispy roast chicken skin (torn or not) is what’s important here.

• Pop it back in the oven for another 40 minutes.

• The bird should be 165 degrees all the way through! When it hit’s that, take it out and plate it. Or just eat it off the board like we do. There’s going to be precious pan drippings left over in the roaster. Sprinkle a couple tablespoons of flour, about a cup of chicken broth and a splash of white wine or apple cider to that— whisk it and make a quick pan sauce.

Be generous with the lavender sea salt— this chicken is incredibly moist from roasting it breast side down and every single bite is heaven.

Cheers!