Preheat your oven to 400°F and position the rack in the center. Using kitchen shears, remove the backbone from the chicken. Place the bird breast-side up in a heavy, oven-safe baking dish. Press firmly on the breastbone until it cracks, allowing the chicken to lie flat. Season the entire surface—front and back—with generous pinches of kosher salt and freshly ground black pepper.

In a small mixing bowl, combine the lemon juice, lemon zest, dried lavender, chopped thyme, olive oil, and honey. Stir until fully blended. Add the softened butter, then mash and mix using a fork until the ingredients form a smooth, fragrant paste.

Spread the lavender-honey butter evenly over both the top and underside of the chicken, ensuring full coverage. Transfer the dish to the oven and roast for 20 minutes.

After the initial roast, add the lemon wedges to the baking dish, tucking them underneath the chicken for added flavor and moisture. Continue roasting the chicken until the skin is golden brown with crisp, caramelized edges. The internal temperature should read 150°F in the breast and at least 165°F in the thighs and legs. This will take an additional 15 to 25 minutes, depending on the size of the chicken and your oven.

Remove the chicken from the oven and let it rest for 10 minutes. Slice it in half for serving. Plate with the roasted lemon wedges and a generous spoonful of the savory-sweet pan juices. Serve alongside thick slices of crusty sourdough bread to soak up every last drop.