Provençal Herb And Lemon Roasted Chicken

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2 tablespoons finely chopped thyme, plus 6 sprigs

1 tablespoon finely chopped rosemary, plus 1 small sprig

1 teaspoon lavender, preferably flowering, plus 1 small sprig

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

One 3 1/2 - to 4-pound chicken, wing tips removed

1 lemon, preferably Meyer—halved, juice squeezed into a bowl, halves reserved

6 unpeeled garlic cloves, lightly smashed

1 cup water

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