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Preheat oven to 375. Grease bottom of large roasting pan.
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Place cut cabbage, onions and carrots in one layer.
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Combine salt, pepper, paprika, lavender and thyme in small bowl. Set aside.
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Put whole chicken, breast side up, on top of vegetables (either A: truss him as you see fit with kitchen twine B: use a toothpick to hold the feet together and tuck his wings under or C: or don't worry about it).
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Using the remaining two tablespoons of bacon fat (or butter), generously coat the entire chicken.
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Rub salt mixture over every nook and cranny of that bird.
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Place on middle rack in oven and bake for 20 minutes per pound, plus an additional 15 minutes. Halfway through, stir the vegetables around a bit.
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Take out and remove the bird to a platter to rest for 10 minutes.
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Set on a medium-high burner, deglaze the roasting tray with all the vegetables in it (this is an optional, but quite tasty step) using the liquid or liquid mixture of your choice.
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Use a wooden spoon and scrap the bottom of the pan while the liquid cooks off, about 3 minutes.
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Place vegetables around the chicken and serve to yourself and three others.