1. Using your fingers, loosen the skin of the chicken over the breastbone, legs and thighs.
2. Tuck the lemon-pepper mixture evenly beneath the skin, covering each breast, leg and thigh.
3. Squeeze the juice from one of the lemon slices over the skin of the chicken.
4. Season with salt and pepper to taste.
5. Stuff the rest of the lemon slices into the cavity of the chicken.
6. Tie the legs together with kitchen twine.
7. Place the chicken in preheated 425 F (app 235 C) oven for 15 min., then lower temp. to 375 F (app 200 C).
8. To prepare the sauce, place the pan over medium heat and add the butter, shallots, garlic and jalapeno.
9. Sauté until softened, about 2 min.
10. Add the thyme, sage, and rosemary and sauté 1 min. more.
11. Add the honey, lemon juice and chicken broth and simmer for about 5 minutes to reduce.
12. Serve chicken with sauce.