1 cup kosher salt
1/4 bunch fresh oregano
1/4 bunch fresh rosemary
1/4 bunch fresh thyme
4 cloves garlic
1 tablespoon cracked black pepper
8 juniper berries
2 bay leaves
One 4-pound chicken
1/4 cup extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons canola oil
2 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons red wine vinegar
2 1/4 teaspoons herbes de Provence
1 1/2 teaspoons grated white onion
3/4 teaspoon fresh oregano leaves, minced
3/4 teaspoon minced fresh rosemary
3/4 teaspoon sugar
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red chile flakes
Pinch lavender powder, optional
Pinch kosher salt
8 medium Yukon Gold potatoes, cut into 1/4-inch-thick medallions
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