1. Center a rack in the oven and heat to 400 degrees. Place chicken on a rimmed baking sheet, pat dry with paper towels, then trim any excess fat from the neck and cavity. Coat chicken in 1 tablespoon olive oil and season inside and out with salt and pepper. Place 4 garlic cloves and 2 thyme sprigs inside cavity, then tie legs together with kitchen twine.
2. Cut 1 lemon into quarters and set aside. Juice remaining lemon and transfer to a small bowl; whisk in honey, mustard, and cayenne to make a dressing. Pour 1/4 cup dressing into a small bowl and set aside. Coat chicken all over with remaining dressing.
3. In a large bowl, toss potatoes, fennel, red onion, remaining 4 garlic cloves, reserved lemon quarters, and remaining 3 thyme sprigs with remaining 1 tablespoon oil and season with salt and pepper. Arrange vegetable mixture in a single layer around chicken and roast, tossing vegetables occasionally and basting chicken with pan juices, until golden brown and thickest part of chicken thigh registers 165 degrees, 60 to 75 minutes.
4. Transfer chicken to a cutting board and let rest 10 minutes before carving. Set roasted lemons aside. Toss vegetables with reserved 1/4 cup dressing and transfer to a platter. Arrange chicken and roasted lemon wedges on top of vegetables and serve.
Source: Hannaford fresh Magazine, January - February 2017