Preheat the oven to 425°F. Pat the chicken dry inside and out.

Whisk together the honey, mustard, olive oil, garlic, thyme, salt and pepper.

Loosen the skin over the breast and spread a third of the mixture directly underneath it.

Rub the remaining mixture over the outside of the chicken. Tuck the lemon halves into the cavity.

Tie the legs together and tuck the wing tips under the body so they do not burn.

Place breast side up in a roasting pan and roast for 20 minutes.

Reduce the oven to 375°F and roast for 50 to 55 minutes more, until a thermometer in the thickest part of the thigh reads 165°F and the juices run clear.

Rest for 10 minutes before carving, so the juices settle back into the meat.