Lavender Roast Chicken
(or use 2 cups white grape juice with a splash of cider vinegar or 2 cups chicken broth)
sea salt and freshly ground black pepper
In a large bowl, whisk together the first 7 ingredients (Chardonnay through garlic).
Add chicken; cover the bowl with plastic wrap and allow it to marinate overnight, turning every few hours.
Preheat oven to 400 degrees.
Remove chicken from marinade and place it in a large baking dish or roasting pan, breast side up.
Pour remaining marinade over the chicken and season it evenly with salt and pepper.
Bake for 1 to 1 1/2 hours or until juices run clear.
Serve sliced chicken topped with pan juices.