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In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined. Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days. Preheat oven to 400°F. Rinse chicken and pat dry. Slice herb butter and reserve 2 tablespoons for sauce. Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken. Truss chicken. Place the chicken in a flameproof roasting pan. Slice the onion into large pieces and scatter around the chicken. Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F. It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that. Lift chicken and tilt, emptying any juices from cavity into roasting pan. Remove the chicken to a platter, cover loosely with foil. Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions. Strain the mixture into cup with pan juices. Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan. When butter has completely melted add flour and whisk until smooth. Serve sauce with chicken.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying