Rosemary, thyme and lemon rub

I have developed a new love for fresh rosemary, I find that it imparts such a fragrant and lovely taste to chicken or meat that I wanted to see what else I could do with it. This week, I'm trying a new mix:  2 stalks of fresh rosemary and 1 sprig of thyme, 3 cloves of garlic, juice of half a lemon, a drizzle of honey, a tsp of Dijon and 2 tbsp olive oil, pulse it all in the food processor until it becomes a nice smooth paste, then marinate the chicken and potatoes (add salt and pepper to taste) for 2 hours or overnight if possible, then in the oven on roast at 400F for 1 1/2 hours covered, then uncover and continue for about 30 minutes till golden and delicious!
(this recipe is for 1 whole chicken, or 1 cut up chicken)

The verdict:
Very tasty, but next time, I'll omit the lemon wedges, I find they made the dish, just a little too lemony.