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Place hen in a large resealable bag and add the olive oil, zest and juice of half a lemon, lavender, fresh thyme, and white wine. Season with salt and pepper and close the bag. Mix well and refrigerate for 3 hours.
Preheat oven to 375°F (190°C).
Place hen on a large baking sheet lined with parchment paper. Put the remaining lemon half inside the cavity. Season the hen all over and sprinkle with dried thyme, to taste.
Put in oven and roast for 50 to 60 minutes or until the internal temperature reaches 180 °F (82 °C). Serve over Israeli couscous with vegetables!