The day before you plan on roasting, combine 2 lemons, halved, 5 sprigs parsley, 5 sprigs thyme, 5 whole garlic, smashed, 1/2 tbsp whole black peppercorns, 3 bay leaves, 1/4 cup honey and 1/3 cup salt in a large pot. Cover with 4 cups water, bring to a boil and cook for 2 minutes, or until the honey and salt dissolve. Remove from heat and top with 4 cups of cold water and several ice cubes. Let cool completely before moving onto step #2 (I like to let it cool on the counter for 30 minutes and then in the fridge for an additional 1-1.5 hours).
When the brine is cool, submerge your chicken, breast-side down in the pot. Don’t worry if the underside of the bird is not completely covered, the breasts are the most important part! Cover and place in the fridge overnight, or up to 24 hours.
Remove the chicken from the brine and transfer to a wire rack-lined baking sheet. Pat dry using paper towel. The drier the bird, the crispier the skin, so take your time on this step. Let sit at room temperature for 30 minutes to 1 hour. Meanwhile, preheat oven to 450°F.
Meanwhile, in a small bowl combine 1 stick softened butter, 2 tbsp chopped herbs and a generous pinch of salt, set aside. Next, peel and cut your shallots into quarters. transfer shallots to a 10” cast iron skillet and cover with 1 cup white wine, set aside.
When the oven is warm and the chicken has lost its chill, rub the salty herb butter all over, getting under the skin and behind the legs — don’t be shy! Place the chicken on top of the wine-covered shallots in the skillet and transfer it to the oven. Position the bird so the legs are pointing toward a back corner of the oven. This is where the most heat tends to be, so your legs will cook faster, allowing the breasts to stay juicy.
Cook for 20 minutes, or until the skin turns golden brown. Lower the temperature to 400°F and return the bird back to the oven, this time rotating the legs to face the opposite back corner. Let cook for another 40 minutes, or until the juices run clear and a thermometer reads 160-165°F.
Remove from oven and let rest for 10-15 minutes. Transfer to a large cutting board and carve, reserving the shallot sauce in a small serving dish for the table.