Preheat your oven to 450 F.
Season the chicken to taste with sea salt and freshly ground black pepper.
5 lb. whole chicken, Sea salt and freshly ground black pepper
In a bowl, combine the olive oil, garlic, and the chopped rosemary.
3 tbsp. olive oil, 4 cloves garlic, 2 tbsp. fresh rosemary
Rub the rosemary mixture all over the chicken.
Stuff the onions, carrots, and rosemary sprig into the cavity of the chicken.
3 small yellow onions, 2 to 3 carrots, Fresh rosemary sprig
Place in the oven and roast for 45 minutes, basting once in a while with the juice in the pan.
Combine the raw honey or maple syrup and balsamic vinegar and set aside.
4 tbsp. raw honey or maple syrup, 2 tbsp. balsamic vinegar
Remove the chicken from oven and brush with the honey mixture.
Continue cooking for another 30 to 40 minutes or until an instant-read thermometer reads 165 F.
Let the chicken rest before carving.