Preheat the oven to 200°C.
Place the 1.2kg chicken into a roasting tin and rub with lemon juice and rock salt.
Stuff the garlic, lemon halves, and onion into the chicken cavity and drizzle with olive oil and pepper.
Roast the chicken for 75 minutes until cooked through and juices run clear.
Let the chicken rest in a warm place while preparing vegetables.
Melt 50g butter in a pan and add caraway seeds, thyme, and the blanched vegetables.
Add 100ml honey, bring to a boil, and simmer until vegetables are glazed and honey thickens.
Squeeze roasted garlic out of its skin over the vegetables and stir in 1 tsp balsamic vinegar.
Carve the chicken into portions and serve alongside the honey-glazed vegetables.