remove giblets rinse chicken and place on a rack in a roasting pan.
pre heat oven to 375f
combine butter, zest from lemon(about 11/2 tsp) and finely chopped leaves from three rosemary sprigs, meanwhile reduce wine by half in a saucepan on high, and combine all glaze ingredients in a small bowl and wisk.
with your fingers seperate the skin from the breast and leg meat of the chicken, rub half the herbed butter on the meat under the skin. pour reduced wine and the juice from the lemon over chicken. stuff the lemon rind and remaining rosemary into the cavity.
with remaining butter divided in 2 and place each on a peice of plastic wrap, fold and roll makeing 2 small logs, place in the fridg.
roast chicken 20mins add 1/4 cup water to roasting pan, roast 15mins more and brush chicken with glaze doing so every 10mins till chicken is done about 45mins (internal temp should reach 170f)allow chicken to rest 10mins serve with butter logs.
a couple of notes: instead of butter logs the drippings in the pan can be reduced on a medium high burner and served as a sauce. also veggies can be roasted in the pan under the chicken, but they will be lemony and sweet from the honey.