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1
Preheat oven to 450 degrees.
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2
Make the herb butter by pulling herbs from stems and chopping finely. Combine chopped herbs, shallots, lemon zest, honey and butter in small bowl and blend well. Set aside.
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3
Place shallots and garlic in a roasting pan and toss with olice oil. (It's ok if the garlic breaks apart a bit.) Pat chicken very dry with paper towels. (This will help the skin to crisp.) Place in roasting pan. Do not crowd. Rub herb butter all over chicken and under the skin, too. If you don't eat the skin, rub a lot of it underneath.
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4
Sprinkle kosher salt evenly all over chicken and season with fresh pepper. Place chicken in oven and roast for 35-40 minutes, or until skin is golden brown. Turn heat down to 375 degrees; continue to roast for 15-20 minutes more, or until done. Chicken should be done in less than an hour.
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5
Transfer chicken and shallots to serving platter to rest and cover with foil. Discard garlic. Pour off all the fat, leaving the brown baked-on bits in the bottom of the roasting pan. Add chicken stock and place on the stove over high heat, bring to a boil and whisk in Dizon mustard. Stir up and combine the brown bits with the stock and continue to cook until liquid is reduced by half, about 5-8 minutes. Turn off heat and stir in butter.
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6
Pour sauce into gravy boat and serve alongside chicken.
