1

Rinse the chicken and pat it dry with paper towels. Place it in a roasting pan or 9-by-13-inch baking dish.

2

In a small bowl, combine the honey, shallot, oil, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, lemon zest and juice, olives, and garlic.

3

Pour the lemon mixture over the chicken and turn to coat. Scatter the thyme sprigs over the top.

4

Refrigerate, covered, for at least 1 hour or overnight. Heat oven to 425° F. Season the chicken with the remaining salt and pepper.

5

Place the cauliflower (if using) around the chicken and spoon the lemon mixture over the top.

6

Roast until the chicken is golden brown, about 20 minutes. Reduce heat to 375° F.

7

Continue to roast until the chicken is cooked through, about 4O minutes more. Spoon the olives and pan juices over the chicken and serve.