Preheat the oven to 200°C and line a roasting tin with baking paper.
Mix sausage meat, herbs, lemon zest, and Parmesan in a bowl and shape into eight small sausages.
Season open chicken thighs and place a sausage in the center of each before folding the chicken shut.
Wrap each stuffed thigh with a stretched rasher of bacon, keeping the seam underneath.
Drizzle honey over the chicken in the tin and roast for 35 minutes before resting for 10 minutes.
Sauté onion in butter for 10 minutes, stir in flour, then whisk in hot stock until thickened.
Mix in cream, lemon juice, meat juices, and parsley then serve hot over the chicken.