Orange Lavender Chicken

      1   4-lb organic chicken
Bath:
      1   quart orange juice (4 cups)
      4   cups water
   1/4   cup brown sugar
   1/4   cup sea salt
      1   tbsp culinary lavender buds, bruised gently with a mortar and pestle or ground in spice            grinder
   1/2   tsp ground pepper
Filling:
      1   medium orange, sliced into 8 pieces
      1   tsp whole culinary lavender buds
      1   tsp olive oil
      1   tsp kosher salt
Basting Sauce:
      1   tbsp olive oil
      1   tbsp honey
   2-3   drops essential lavender oil (optional)
         

1. Thoroughly rinse chicken with cool water. Place all bath ingredients in a large non-metallic     bowl and stir to blend. Set chicken in bath, breast side down, then cover with plastic wrap     and refrigerate overnight, turning once.
2. Preheat oven to 350 degrees. Remove chicken from bath and drain, but do not rinse. Mix     filling ingredients in a small bowl, toss, then gently stuff into the cavity. Place chicken in     roasting pan (breast up) and bake, uncovered, for 1 1/2 to 2 hours, or until internal
    temperature reaches 180 degrees. Brush with basting sauce during the last 30 minutes of     roasting.
3. When chicken is done, let it sit on a platter or cutting board for 10 minutes before slicing.     For a nice presentation, encircle with sprigs of parsley and sliced oranges. (To reduce     excess fat, remove skin before eating.)

Serves 6. Analysis per serving: 543 calories, 75g protein, 21g fat, 4.6g carbohydrates.