De-bone your chicken to remove the carcass here:

If you do not want to de-bone your carcass you can stuff as you would normally into the cavity.

Make your homemade stuffing using this recipe here and spoon into your flayed open whole chicken

As I de-boned this chicken I will have to tie the bird up to get the chicken shape and stop the stuffing from coming out. Cut string into 4 (or more) long pieces that will easily go around the whole bird. I started at the wing end. Slide string under the bird making sure that the wings are tucked in when you tie it. For this first one have a extra long piece for the finial tie.

Pulling your both sides in continue to work down the body adding another piece of sting and tiring at the join. On the bottom, tuck in all the loose skin and bottom before tiring the legs securely.

Once the whole bird is secure you can use the extra long piece from your first tie to go down the centre and all around to ensure the bottom section doesn't pop open in the cooking. See photo. Cover the top with butter. Place in a preheated oven at 180c for 35-40 minutes.

Whilst the chicken is roasting prepare the topping. Measure out thyme into a bowl, and grated lemon peel.

Add honey and set aside.

Remove the roasted chicken from the oven, test by piercing the leg to see if the liquid rubs clear on the bone. Do not pierce the body as there is no internal bone structure just stuffing. cover with the honey thyme dressing and return to the oven for another 10 minutes, removing 2-3 times to baste.

Once done. Remove from the pan and spoon over any remaining honey ready to serve.

If you de-boned the chicken use your carcass to make a simple broth here: