Lavender and Sumac Roast Chicken

Preheat oven to 190˚C (375˚F / 170˚C Fan).
In a pestle and mortar (or whatever chopper thing you use), crush the lavender flowers with the salt and garlic.
4 unopened lavender flower sprigs, ½ tsp salt, 2 cloves garlic
Add all other marinade ingredients and mix thoroughly.
1 Tbsp Sumac, ¼ tsp cumin seeds, ½ tsp black pepper, 1 Tbsp olive oil
Place the chicken in your usual roasting dish, rub the marinade all over the chicken, including under the skin as far as you can go, being careful not to tear the skin.
1 chicken
Place the onion and lemon halves in the chicken cavity.
1 medium onion, fresh lemon
Cover (with a lid or foil) and roast for 1½ - 2 hours, depending on the size of the chicken, basting every 30 minutes or so.
Leave the chicken uncovered for the last 20 minutes for a crispy, browned skin.
Once cooked, take the chicken out of the oven, cover loosely with foil, then a tea towel and leave to rest for 15 - 20 minutes while you get the table ready.