Rub the chicken pieces with olive oil, and then evenly sprinkle with rosemary, salt & herb mix and ground pepper. Place the chicken in a baking pan and bake for approximately 20-25 minutes or until the juices run clear.
Meanwhile, mince the garlic and mash it with a mortar & pestle or with the edge of your knife. In a small saucepan, combine the garlic, honey, and chicken broth over low heat. Whisk together and gently simmer until the chicken is done. Strain the hot "jus" into a bowl and whisk in the butter. Taste and add salt if necessary.
Remove the chicken from the oven, allow to rest for 2-3 minutes and serve with the "jus" drizzled over. Garnish with rosemary sprigs.