Preheat the oven to 425°F (220°C).
Season the whole chicken inside and out with kosher salt and black pepper.
Place the quartered lemon and fresh rosemary sprigs inside the chicken cavity.
Rub the olive oil all over the chicken skin.
In a small bowl, combine minced garlic, honey, soy sauce, apple cider vinegar, smoked paprika, and dried thyme to make the honey garlic glaze.
Place the chicken breast-side up on a roasting pan or oven-safe skillet.
Brush half of the honey garlic glaze evenly over the chicken.
Roast the chicken in the preheated oven for 45 minutes.
Remove the chicken from the oven and brush with the remaining glaze.
Return the chicken to the oven and roast 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 starts 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 spooned over the top.