Moist and delicious with a wonderful sauce, this recipe always turns out just right. Orginally off a recipe card from somewhere I don't remember, the recipe has been tweaked over the years to suit my family. You can use chicken legs, thighs or a whole chicken with this recipe. It's easy and, oh, so good!
Season chicken cavity (or under legs) with salt and pepper.
Stuff under skin with sliced shallot, half the thyme and lemon zest.
Whisk honey and oil together in a small bowl.
Dip remaining thyme in honey mixture and use it to brush the mixture all over the chicken. Set thyme aside; you'll use it later as a basting brush. Season bird with salt and pepper.
Scatter onions, carrots and celery in roasting pan. Roast 50 minutes until just golden bown. Using thyme spsrigs as a brush, baste the chicken with the pan drippings; continue roasting (about 20 minutes) until instant-read thermometer inserted in the thigh registers 170 degrees.
Sauce: Whisk roast drippings, lemon jusice, olive oil, honey, shallot, thyme, salt and pepper to taste. Drizzle sauce over chicken.