Preheat the oven to 400 degrees F. Rinse and pat dry the chicken. Stuff the apple, lemon wedges, and rosemary sprigs inside the cavity until completely full. Using kitchen twine, tie the legs together.

Brush the outside of the chicken generously with the melted margarine and olive oil. Sprinkle on the salt and pepper.

In a cast iron skillet or heavy bottomed skillet or roasting pan, add the potatoes and onion. Use them as a bed to lay the chicken on top. Place the chicken on the potatoes and onions and put in the oven on the middle or lower rack. Roast for 90 minutes.

After 90 minutes, remove from oven, brush with honey and place back in the oven for another 10 minutes. Watch chicken carefully, as honey can burn quickly. Let chicken sit for at least 10 minutes before serving, or serve at room temperature with the pan juices.