1 - Preheat oven to 190 degree.
2 - In a bowl, place the leaves of 4-5 sprigs of fresh thyme. Add the leaves of 3 sprigs of rosemary, chopped finely.
3 - Remove the lemon zest and add it to the herbs.
4 - Mince the garlic cloves and add them to the mixture in the bowl. Season with salt and pepper and sprinkle with a teaspoon of ground cumin. Add the butter to the bowl and mix with your hands.
5 - Very gently, peel the skin off the flesh of the thighs. This is easier to do when the thighs are at room temperature. Place some of the mixture between the skin and flesh on each thigh. Place thighs in a large dish.
6 - Brush with remaining butter mixture. Peel the shallots and place them in the dish.
7 - Place 3 or 4 sprigs of rosemary on top of the thighs and bake for 40-45 minutes.
8 - Depending on the size of the legs, if necessary, continue cooking for another 15 minutes.
9 - Feel free to pour some of the juices from the pan over the legs from time to time.
10 - Just before serving, remove the rosemary sprigs from the dish and garnish with fresh sprigs.