Step 1

Preheat the oven to 350°F.

Step 2

Rinse the chicken under cold water and dry thoroughly with paper towels. Then put the chicken breast side up on a roasting rack in a roasting pan.

Step 3

Stuff chicken with the lemon garlic, onion and rosemary sprigs.

Step 4

In a small bowl, whisk together horseradish, honey, olive oil, salt and pepper. Spread all over the chicken, making sure to get under the skin as well.

Step 5

Truss the chicken, or tuck the wings under the body and tie together the legs.

Step 6

Roast chicken for 1 hour and 20 minutes, and then turn the oven up to 450°F to brown the skin. Continue cooking about 20 more minutes until the internal temperature near the thighbone is 160°F and the juices run clear (it should continue to cook once removed from the oven until the temperature is 165°F).

Step 7

Let chicken rest for 20 minutes covered with aluminum foil before carving. Garnish with parsley if desired.