1. One day before you plan to roast the chicken, place chicken on a rack set over a baking sheet and pat dry. In a small bowl mix together thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper. Rub chicken all over with herb and salt mixture, and refrigerate, uncovered at least 4 or up to 24 hours.
2. Preheat oven to 425℉.
3. In a large baking pan, toss potatoes, carrots, and onion with oil and remaining ½ teaspoon salt and ½ teaspoon pepper. Place chicken, breast-side up, on top of vegetables.
4. Roast for 1 hour 15 minutes or until golden brown and the internal temperature of the thickest part of the thigh registers about 150℉. Remove chicken from the oven, brush all over with honey, and return to the oven until deeply browned, about 15 minutes more.