Preparation

• Season the chicken cavity with salt and pepper, to taste.
• Stuff the chicken cavity with the shallot, half the thyme, and lemon zest.
• Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil.
• Whisk the honey and remaining oil in a small bowl. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture.
• Season bird with salt and pepper, to taste. Tuck the wings under the back, cross the legs, and tie them with kitchen string.
• Place the chicken breast side down on the rack and roast until the back is golden brown, about 35-40 minutes.
• Remove the pan from the oven and turn the chicken breast side up.
• Cut the string where it holds the legs together and open up the legs a bit.
• Baste the chicken with the pan droppings, using the thyme sprigs as a brush.
• Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F., 20 to 25 minutes more.
• Transfer the chicken to a carving board, and let it rest 10 minutes before carving.

• Remove the rack from the roasting pan.
• Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan.
• Strain the pan drippings into a small bowl and spoon off the fat.
• Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste.
• Carve the chicken and serve drizzled with sauce.