Preheat the oven to 425°F (220°C).
Pat the whole chicken dry with paper towels. Season the inside cavity with 1 teaspoon salt and 1/2 teaspoon black pepper.
Stuff the cavity with the quartered lemon and 2 sprigs of fresh rosemary.
Rub the outside of the chicken with olive oil, then season evenly with the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, smoked paprika, and dried thyme.
Place the chicken breast-side up on a roasting rack set inside a roasting pan.
In a small bowl, combine minced garlic, honey, soy sauce, and apple cider vinegar to make the honey garlic glaze.
Roast the chicken in the preheated oven for 45 minutes.
After 45 minutes, baste the chicken generously with half of the honey garlic glaze.
Continue roasting for an additional 30 minutes, basting with the remaining glaze every 10 minutes.
The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is golden brown and caramelized.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish with the remaining 2 sprigs of fresh rosemary before serving.