Preheat your oven to 400°F (200°C).

In a medium bowl, combine softened butter, dried lavender, fresh thyme, kosher salt, minced garlic, honey, and lemon zest. Stir until well blended.

Pat the chicken dry, loosen the skin over the breast and drumsticks, and spread about two-thirds of the herb butter under the skin. Rub remaining butter over the outside.

Squeeze juice from half of the lemon inside the cavity, stuff with lemon quarters and thyme, then truss the legs and tuck wing tips under.

Place the chicken in a roasting pan, breast side up, and roast for 1 to 1¼ hours until juices run clear and internal temperature reaches 165°F (74°C).

Baste the chicken halfway through with pan juices and tent with foil if browning too quickly.

Let the chicken rest for 10-15 minutes before carving. Serve drizzled with pan juices and garnished with fresh thyme.