Provencal Lavender Honey Roasted Chicken with Herbed Ratatouille

Ingredients

• 1 whole chicken, about 4 pounds
• 2 tablespoons lavender honey
• 2 tablespoons olive oil
• 1 teaspoon dried lavender, crushed
• 4 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground

• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 medium bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can crushed tomatoes, 14 oz
• 1 teaspoon thyme, fresh
• 1 teaspoon rosemary, fresh
• 1 teaspoon basil, fresh, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a small bowl, combine lavender honey, olive oil, crushed lavender, minced garlic, lemon zest, salt, and black pepper.
3. 03
   Rub the mixture all over the chicken, ensuring even coverage. Place chicken in a roasting pan.
4. 04
   Roast the chicken in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the pan juices.
5. 05
   While the chicken is roasting, prepare the ratatouille. Heat olive oil in a large skillet over medium heat.
6. 06
   Add chopped onion and garlic to the skillet, sauté until onion is translucent.
7. 07
   Add diced eggplant, zucchini, and bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally.
8. 08
   Stir in crushed tomatoes, fresh thyme, rosemary, basil, salt, and black pepper. Simmer for 20 minutes until vegetables are tender.
9. 09
   Once the chicken is cooked, let it rest for 10 minutes before carving.
10. 10
    Serve the carved chicken with a generous portion of herbed ratatouille on the side.