With a plan in mind I went out to the garden and picked a copious amount of lavender (including blooms), rosemary, and sage. I washed it all and spun it dry in the lettuce spinner. Then I put it in the mini-processor with some pink Himalayan salt, extra virgin olive oil, and a couple handfuls of walnuts. And the girls took turns pulverizing it. While the pesto/paste whirled I carefully pulled the skin from the flesh of my chicken -- first breast side, gently coaxing space. Then the backside, and down along the thighs and legs and wings. When the space was all opened up I stuffed my pesto/paste down in there, rubbing along the outside to spread it everywhere. Next I inserted the jar into the chicken's, um, you know. Into a 400 degree oven for 25 minutes, after which I dropped the temp to 350 for another 1.5 hours or so. With 40 minutes left I added quartered fingerling potatoes.
Accompaniments were steamed broccoli, fresh bread, and what I call the Greggie salad. The salad is not named for her because she loves it -- rather because it likes to be naked! A mix of green leaf and romaine tossed with LOTS of fresh basil, cilantro, and dill, it screams, "Don't dress me!"