Preheat oven to 375 degrees F. Line roasting pan with non-stick aluminum foil.
Mix together the lemon juice and honey. You may need to zap this in the microwave for about 10 seconds if your honey is not liquid enough. Set aside.
Dry the chicken well with paper towels; remove any large blobs of fat that may be down near the tail. Sprinkle salt and pepper inside the chicken. Place three of the lemon wedges into the cavity of the chicken and the remainder wedge into the neck cavity. Place the chicken, breast side up, into the prepared roasting pan.
With your fingers, carefully break the breast skin away from the chicken breast. I found it easy, if I first carefully used scissors to cut the center piece that holds the skin to the breast, which is located under the skin of the chicken.
Using a pastry or silicon brush, dip it into the prepared lemon-honey mixture and brush all over the breast under the skin. Place three whole sage leaves neatly under the breast skin, and then place the skin back over the breast. Brush remaining lemon-honey mixture over the legs, thighs, and wings of the chicken. Sprinkle salt and pepper over the chicken and then sprinkle with fresh thyme leaves. Place rosemary sprigs around the chicken and place fresh lemon halves, cut side down, around the chicken (these will caramelize beautifully). Drizzle a little olive oil over chicken and herbs. This can be prepared ahead, refrigerated and roasted later in the day.
Remove from oven, cover the roasted chicken lightly with aluminum foil, and allow to rest about 15 minutes. Chicken will continue to cook during this time.
Serve with the caramelized lemons and resulting juices.
Makes 2 servings.
Honey Lemon Roasted Chicken Recipe: https://whatscookingamerica.net/honey-lemon-roasted-chicken-recipe.htm