Preheat the oven to 425°F (220°C).
Season the whole chicken generously inside and out with kosher salt and freshly ground black pepper.
Stuff the chicken cavity with the quartered lemon and fresh rosemary sprigs.
Place the chicken breast-side up on a roasting rack set inside a roasting pan.
In a small bowl, whisk together the olive oil, minced garlic, honey, soy sauce, apple cider vinegar, smoked paprika, and dried thyme to create the honey garlic glaze.
Brush about half of the honey garlic glaze evenly over the chicken, reserving the rest for later.
Roast the chicken in the preheated oven for 45 minutes.
After 45 minutes, baste the chicken with the remaining honey garlic glaze and continue roasting for an additional 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
If the chicken skin begins to brown too quickly, tent loosely with aluminum foil.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roast chicken with any pan juices drizzled over the top.