Preheat oven to 350 F: Remove the chicken giblets and rinse the chicken, inside and out. Place it on top of a cutting board.
With a paper towel, pat the chicken dry. Cut the onion into big chunks and slice one the lemons. Stuff the inside of the chicken with the onions, lemon slices, and the bunch of thyme. With a kitchen string, tie the legs together.
Liberally sprinkle the chicken with salt and pepper. Take 4 tablespoons of butter and rub it all over the chicken. Place the chicken in a roasting pan. Pour in the chicken stock (if you have a flavor injector, you can inject some of the stock into the chicken) into the pan. Sprinkle the minced garlic over the chicken. Sprinkle the chicken with the garlic powder, lemon garlic seasoning, and parsley.
Take your cut potatoes and place them around the chicken in the roasting pan making sure that they do not cover the chicken. Roast the chicken for about 1 hour and 45 minutes. Then melt the other 2 tablespoons of butter, whisk in the honey and pour on top of the chicken and place back in the oven reducing the heat to 250 F for 30 minutes.
Remove chicken from oven when finished, take the other lemon and cut it in half, squeeze the lemon juice over the chicken, and allow it to sit for 20 minutes so the flavor doesn’t escape the bird and serve with the roasted vegetables.