Position a rack in center of oven and preheat oven to 425°F.
In a small saucepan over medium high heat, melt butter. Stir in honey and mix the two liquids together until fully combined, about 1 minute. Remove from heat.
Liberally salt and pepper the inside of the chicken. Stuff the cavity with thyme, rosemary, onion, and garlic.
Brush the outside of the chicken with the honey butter, then season with salt and pepper.
Tie the legs together with kitchen string (or self-truss) and tuck the wing tips under the body of the chicken.
Lay the bacon slices over the chicken to cover.
Roast for 40 minutes, then remove the bacon slices from the top of the chicken and set aside. Use the cooked bacon as a topping for a vegetable side.
Continue roasting the chicken for an additional 40-50 minutes, until the thickest part of the chicken thighs reach 160°F and the juices run clear when pierced.
Remove the chicken from the hot pan, cover with aluminum foil, allow it to rest for 15 minutes before carving. Slice the chicken onto a platter and serve it with the vegetables.