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1
Preheat the oven to 425 degrees F.
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2
For the chicken: Season the chicken cavity with salt and pepper, to taste.
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3
Stuff the chicken cavity with the shallot, half the thyme, and lemon zest.
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4
Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil.
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5
Whisk the honey and remaining oil in a small bowl.
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6
Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture.
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7
Season bird with salt and pepper, to taste.
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8
Tuck the wings under the back, cross the legs, and tie them with kitchen string.
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9
Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes.
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10
Remove the pan from the oven and turn the chicken breast side up.
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11
Cut the string where it holds the legs together and open up the legs a bit.
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12
Baste the chicken with the pan drippings, using the thyme sprigs as a brush.
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13
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.
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14
Transfer the chicken to a carving board, and let it rest 10 minutes before carving.
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15
For the sauce: Remove the rack from the roasting pan.
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16
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.
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17
Strain the pan drippings into a small bowl and spoon off the fat.
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18
Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste.
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19
Carve the chicken and serve drizzled with the sauce.
