* 2 onions, cut into quarters
* 250 ml chicken stock
* 1 free-range chicken, weighing about 1.5 kg
* 1 tbsp finely chopped lavender leaves
* 2 tbsp thyme leaves
For the honey and lemon marinade:
* juice of 1 lemon
* 2 tbsp honey
* 60 ml extra virgin olive oil
1. Preheat the oven to 180°C (350°F/Gas 4). Spread the onion quarters in a large baking dish or roasting tin. Pour in the stock, then place the chicken on top.
2. To make the marinade, cut the lemon in half and squeeze the juice into a small bowl, reserving the lemon halves. Stir the honey and olive oil into the lemon juice until well combined.
3. Drizzle the marinade over the chicken. Place a reserved lemon half in the cavity of the chicken and add the other lemon half to the baking dish.
4. Sprinkle the chicken and onion with the lavender and thyme and season generously with sea salt and freshly ground black pepper.
5. Bake for one and a half to two hours, basting the chicken with the marinade and pan juices halfway through cooking. To test if the chicken is cooked, insert a fork or skewer into the thickest part of the thigh — the juices should run clear.
6. Transfer the chicken to a wooden chopping board and leave to rest for five minutes or so before carving.
More from Petite Kitchen:
My Petite Kitchen Cookbook by Eleanor Ozich (Murdoch Books £16.99). Photography: Eleanor Ozich