Make this a full meal by increasing the size of the roasting pan and add halved red skin potatoes (not pouring honey over apples). Add corn on the cob chunks during the last 10 minutes of baking.
Preheat over to 400 F. Rinse and pat dry chicken. Stuff 2 apples, onion wedges and lemon inside cavity and truss legs together.
Mix rosemary and thyme into melted butter and whisk with a fork until combined. Brush over the outside of the chicken generously. Salt and pepper heavily.
In a heavy bottomed roasting pan, drizzle olive oil and place carrots and celery alternately on the bottom of pan. Place prepared chicken on top of vegetables and place the other two wedge apples around the chicken. Roast for 90 minutes, remove from oven and generously brush with honey. Pour any remaining honey over apples. Roast another 10 minutes, watching carefully so the honey does not burn. Let chicken rest of out of the oven tented with foil for 10 minutes before carving.