Preheat the oven to 425 F. Line a shallow pan or baking tray with parchment paper.
Remove the giblets and neck from the cavity of the chicken, if included, and discard or save/freeze to make dressing or gravy another time. Pat dry the chicken with paper towels inside and out.
Place the chicken in the pan, breast side up. Season with salt and pepper inside and outside. With a fork and in a small bowl, combine softened butter, olive oil, balsamic vinegar, juice from lemons, parsley, thyme and garlic and rub all over the whole chicken, under the skin and inside the cavity.
Place the thyme into the chicken cavity. Arrange potatoes and squeezed lemon halves around the chicken.
Turn the oven down to 375 degrees F. Roast for 1 hour. Halfway through cooking time, baste with the juice and brush honey on the chicken. Keep basting the chicken every 10-15 minutes until internal temperature registers 165 on an instant read digital thermometer.
Remove from the oven and tent with foil for 10-15 minutes before carving and serving. Drizzle with pan juice and serve with potatoes and your choice of vegetables.
TipsCook the chicken uncovered unless it begins to brown too much and you don’t like it too crispy. Then use a foil.Store leftovers in an airtight container for up to 3-4 days in the refrigerator.